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Fennel & Citrus Salad with Lemon Vinaigrette

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Ingredients
  

  • 4 cups Wild Arugula
  • 4 ruby grapefruits, thinly sliced and white film removed
  • 4 blood oranges, thinly sliced and white film removed
  • 2 small fennel bulbs, trimmed and thinly sliced (a mandolin makes this slicing super precise and easy!)
  • 1/4 cup pitted Castelvetrano green olives, sliced
  • 6 tbsp extra-virgin olive oil, plus more to taste
  • 6 tbsp fresh lemon juice
  • 2 tsp honey
  • finely minces red chili, to taste
  • Sea salt & pepper, to taste
  • Fresh lemon zest
  • 1/3 cup toasted macadamia nuts
  • 1 handful mint

Instructions
 

  • Arrange arugula and citrus on a serving platter.
  • In a small bowl, whisk the olive oil, lemon juice, honey, fresh chili, sea salt, black pepper and lemon zest.
  • Combine 3/4 of the vinaigrette with the arugula and citrus. Top the salad with the sliced fennel, olives, toasted macadamia nuts, remaining vinaigrette and a garnish of mint and additional lemon zest.