Arugula Citrus Salad

📷 by: The Kitchen Girl

A vibrant mix of fresh citrus, peppery arugula, red onion, and crunchy walnuts, this refreshing salad brings sunshine to any table.

INGREDIENTS:

• 5 pieces Citrus Fruit (such as blood oranges, navel oranges, and grapefruit), washed
• ½ cup Arugula
• ¼ cup Red Onion, thinly sliced
• 2 tablespoons Lemon Juice
• 2 tablespoons vomFASS Orange Extra Virgin Olive Oil
• 1 teaspoon vomFASS Honey Balsamic Vinegar
• 1 teaspoon Dijon Mustard
• 1 teaspoon Honey, or other liquid sweetener
• ¼ teaspoon Pink Crystal Salt
• pinch Black Pepper
• ¼ cup Walnuts

DIRECTIONS:

1. Cut off the top and bottom of each citrus fruit so it can sit flat on the cutting board. Stand the citrus upright and use a sharp knife to slice downward, removing the peel and white pith. Rotate and repeat until fully peeled.
2. Discard peels. Turn the peeled citrus on its side and cut it into ¼-inch-thick slices.
3. Cover the citrus and refrigerate for up to 24 hours.
4. To make the dressing, whisk together Lemon Juice, Vinegar, Olive Oil, Dijon Mustard, Honey, Salt, and Pepper in a mixing bowl until smooth and creamy. Taste and adjust any ingredients as needed. Cover and refrigerate for up to 3 days.
5. To serve, arrange everything on a bed of Arugula. Drizzle dressing over salad and garnish with Walnuts.