My (Current) Favorite Salad

I based this salad on a salad I make for my father-in-law, and I've made it twice in the last week. I love the tangy sweet citrus with the crunchy fennel and creamy avocado. Yum! I love it so much that while Andrew was eating ice cream last night, I got the left over salad out of the fridge and ate the rest of it! If you're looking for a flavorful addition to your Thanksgiving meal, this salad would be perfect.

My (Current) Favorite Salad

for the salad

2 oranges, peeled and segmented

1 ruby red grapefruit, peeled and segmented

1/2 can hearts of palm, sliced

1 fennel bulb, thinly sliced

1 avocado, peeled and cut into chunks

1 head butter lettuce, washed and torn into chunks

1 bunch arugula, washed and torn into chunks

for the dressing

1 small shallot, minced

juice from left over grapefruit membranes (or juice of 1 lemon)

juice from 1 left over orange membrane

1 tablespoon sherry vinegar

1-2 tablespoons honey

1 tablespoon Dijon mustard

1/3 cup olive oil

salt and pepper

In a large bowl arrange butter lettuce leaves, arugula, orange segments, grapefruit segments, hearts of palm, fennel slices and avocado chunks.

For the salad dressing, in a blender combine all ingredients and puree. Pour desired amount over salad.