Florida Grapefruit, Avocado and Fennel Salad with Orange Juice
Brad Moore, Executive Chef, SCHOOL, Toronto, ON
Makes 8 servings
1/3 cup 100% pure Florida orange juice
¼ cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons honey
1 tablespoon minced shallot
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon minced peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon oriental sesame oil
2 large pink Florida grapefruits, peel and white pith removed
1 pound fennel bulbs, trimmed, cut into paper-thin slices
2 large avocados, halved, pitted, peeled, cut into thin slices
2 cups arugula
Whisk first 10 ingredients in large bowl to blend. Season with salt and pepper.
Using sharp knife, cut between membranes of grapefruits to release segments.
Spread fennel slices over large platter. Arrange grapefruit segments and avocado slices atop fennel. Drizzle dressing over salad. Arrange arugula atop salad.