Citrus Salad with Arugula, Golden Raisins, and Walnuts

By á-4084

Ingredients

• 2 red grapefruit
• 3 navel oranges
• 1 teaspoon sugar
• Salt and pepper
• 1 teaspoon unsalted butter
• 1/2 cup walnuts, chopped coarse
• 3 tablespoons extra-virgin olive oil
• 1 small shallot, minced
• 1 teaspoon Dijon mustard
• 4 ounces (4 cups) arugula
• 1/2 cup golden raisins

Details

Adapted from kcet.org

Preparation

Step 1

Cut away peel and pith from grapefruits and oranges. Cut each fruit in half from pole to pole, then slice crosswise into 1/4-inch-thick pieces. Transfer fruit to bowl and toss with sugar and ½ teaspoon salt. Set aside for 15 minutes.

2. Melt butter in 8-inch skillet over medium heat. Add walnuts and ½ teaspoon salt and cook, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer walnuts to paper towel-lined plate.

3. Drain fruit in colander, reserving 2 tablespoons juice. Transfer fruit to platter, arrange in even layer, and drizzle with oil. Whisk reserved juice, shallot, and mustard in medium bowl. Add arugula, ¼ cup raisins, and ¼ cup reserved walnuts and toss to coat. Arrange arugula mixture over fruit, leaving 1-inch border around edges. Sprinkle with remaining 1/4 cup raisins and remaining 1/4 cup reserved walnuts. Season with salt and pepper to taste. Serve immediately.