PAULA'S BITES

PHOTO BY PAULA ROY

& Citrus Arugula Salad

BY PAULA ROY instagramtwitter@paulajroy

There’s a lot to love about citrus fruit in wintertime. Grapefruits and oranges are at their peak of freshness and bursting with sunshine on a cold day. This salad is as nutritious as it is beautiful and it’s flexible as well.

Swap in baby spinach or kale if you prefer; choose goat cheese if you like it more than feta. The fruit slices and vinaigrette can be prepared and then refrigerated to speed up the assembly at serving time. Make a platter-sized salad or plate individual portions.

INGREDIENTS

1 teaspoon (5 mL) maple syrup

1/2 teaspoon (2.5 g) Dijon

2 teaspoons (10 mL) red wine vinegar 1 tablespoon (15 mL) olive oil

Few pinches salt and pepper 1 ruby red grapefruit 3 oranges (I used navel, blood orange, and clementine) 3 cups (65 g) baby arugula, washed and dried

1/2 cup (75 g) crumbled feta 1/4 cup (30 g) chopped pistachios

METHOD

1. Make the vinaigrette by placing the maple syrup, Dijon, vinegar, oil, salt, and pepper in a small jar with a tight lid; shake to blend well and set aside.

2. Working with one piece of fruit placed on a cutting board at a time, cut off the top and bottom ends of the grapefruit and oranges with a sharp knife then slice off the peel in strips from top to bottom, removing as much white pith under the skin as possible without drawing too much of the flesh.

3. Cut fruit crosswise into 1/3-inch (.6 cm) slices, removing any seeds with the tip of a knife.

4. Place arugula in a bowl and drizzle dressing over top. Toss to coat evenly, then arrange on a serving platter.

5. Top arugula with rounds of fruit and scatter feta and pistachios on top.

Serve immediately.