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A perfect winter salad for peak citrus season!

Serves: 4 to 6


1 large orange, peeled and ends trimmed

1 grapefruit, peeled and ends trimmed

1 large fennel bulb, thinly sliced

1/3 c. fresh citrus juice

1 tsp. Dijon mustard

2 tbs. champagne vinegar

4 tbs. extra-virgin olive

5 oz. mesclun, romaine, arugula or greens of your choice

1/3 c. toasted pumpkin seeds


Place a sieve over a medium bowl. Hold the orange over the bowl. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and let them fall into the sieve. Repeat with the grapefruit. Squeeze the membranes of both fruits over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl.

In the bowl of a food processor or in a medium size jar, blend together the citrus juice, mustard, vinegar and olive oil. In a salad bowl add the greens, citrus segments and fennel.  Toss with the dressing and sprinkle the salad with the pumpkin seeds.