Susan from Food Blogga
6 cups of wild arugula**
2 blood oranges, peeled and sliced cross-wise
1 pink grapefruit, peeled and sliced cross-wise
1 Minneola tangerine, peeled and sliced cross-wise
3 ounces proscuitto, torn into small strips
2 teaspoons toasted pine nuts
1/2 teaspoon fennel seeds, toasted
1 tablespoon extra virgin olive oil
1 tablespoon rice vinegar
1/4 cup freshly squeezed blood orange juice or navel orange juice
1/4 teaspoon orange zest
2 teaspoons Dijon mustard
salt and pepper, to taste
To toast the pine nuts, place them in a small, dry skillet over medium heat. Shake the pan handle back and forth for 1-2 minutes, or until the nuts are golden brown and aromatic. Set aside.
To make the vinaigrette, place fennel seeds in a dry skillet over medium heat. Shake the pan handle back and forth for 1-2 minutes, or until slightly toasted and aromatic. Place in a bowl, and whisk in remaining vinaigrette ingredients.
Layer prosciutto slices in a medium skillet over medium heat for 30 seconds. Flip once and cook an additional 20-30 seconds or until crispy. Set aside.
Arrange fruit slices on a plate, top with a bunch of arugula, and 1/4 of the prosciutto. Drizzle with dressing, and sprinkle with pine nuts.**Wild arugula is a svelter version of regular arugula and has a slightly more peppery flavor; it can be found in most organic stores such as Whole Foods. Of course, regular arugula can be substituted.