Citrus-Avocado-Baby Arugula Salad with Warm Meyer Lemon Olive Oil

A bright salad featuring seasonal citrus

Recipe by: Gabrielle

SERVES: 4

Wine Pairing:  2014 Pietro Family Cellars Sauvignon Blanc, Napa Valley

PREP TIME: 10 minutes TOTAL TIME: 10 minutes

INGREDIENTS

• 4 cups baby arugula
• 2 tangerines
• 1 large grapefruit, yellow or pink
• 1 avocado, ripe
• 6 Tbsp. GC Napa Valley Natural Meyer Lemon Olive Oil
• 1 tsp. GC Napa Valley Natural Lemon Finishing Sea Salt

TO PREPARE

1. Clean arugula and remove stems.
2. Peel, remove white pith of tangerines and cut crosswise into ¼” thick wheels over a plate to catch any juices. Reserve juice.
3. Slice both ends off grapefruit exposing the flesh. Cut crosswise into ¼” thick wheels over a plate to catch any juices. Using kitchen shears, cut around the perimeter of each slice to remove the peel and white pith. To remove the white center ‘hub’, cut wheel in half. Using kitchen shears or paring knife, remove white center part from both halves. Mix any juice with the tangerine juice.
4. Halve avocado, remove pit and peel. Cut into ¼” slices, then into 1” pieces.
5. If preparing salad only, put 6 Tbsp. Meyer Lemon Olive Oil in a small pan. Warm over low heat.
6. If preparing salad with Crab Stuffed Dumplings Drizzled with Warm Meyer Lemon Olive Oil, increase Olive Oil (refer to recipe).

TO SERVE

SHOPPING LIST

• 5 oz. bag baby arugula
• 2 tangerines
• 1 large grapefruit, yellow or pink
• 1 avocado, ripe
• See ingredients for Optional Accompaniment Recipe: Crab Stuffed Dumplings Drizzled with Warm Meyer Lemon Olive Oil