AVOCADO ARUGULA SALAD
1 navel orange
3 cups torn country bread
3 tablespoon+ ¼ cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon grainy mustard
1 teaspoon honey
coarsely ground black pepper
8-9 cups (5 ounces) arugula and/or other salad greens
1 cup torn fresh herbs such as mint, tarragon, celery leaves, chervil
1 avocado, peeled and sliced thin
2-3 radishes, cut into wedges
¼ cup shaved Parmesan
Preheat oven to 425. Line a large baking sheet with parchment paper. Thinly slice (1/8 inch-thick) orange, leaving the peel intact. Lay orange slices on the lined baking sheet and roast for 10-15 minutes.
While the citrus slices are roasting, prepare your croutons. Scatter torn bread onto another sheet pan. Drizzle on 3 tablespoons olive oil and ¼ teaspoon salt. Toss to coat.
When the citrus is done roasting, turn oven down to 375. Toast croutons for 10-15 minutes until golden.
In the meantime, prep your dressing. In a small bowl whisk together ¼ cup olive oil, fresh lemon juice, mustard, honey, ¼ teaspoon kosher salt, and ample cracked black pepper. Adjust seasoning to taste.
Finally, scatter arugula/salad greens and herbs onto a serving dish or bowl. Add croutons, roasted citrus, avocado, radishes and shaved Parmesan. Dress the salad (note: you may have dressing left over) and season with additional salt and a generous grind of pepper.
(Serves 2 as a main, 4-6 as a side dish)