serves 4

For the dressing:
  • 1 heaping teaspoon Dijon mustard
  • generous pinch of good sea salt
  • 2 tablespoons balsamic vinegar
  • 1/3-1/2 cup olive oil

For the salad:
  • 1/2 pound baby arugula, or butter lettuce
  • 1 medium fennel bulb
  • 6 radishes
  • 8-10 kumquats
  • 2 oranges: Cara Cara or blood oranges are my favorites here
  • 1 cup roasted salted pistachio, shells removed; or 1/3 cup pepitas
  • optional: arugula and/or fennel blossoms

The dressing: First, place all ingredients in a lidded jar. Shake vigorously until dressing has emulsified. Dip a leaf of lettuce into the dressing and add more salt, vinegar, or oil to your liking.

The salad: Wash, fully dry and place your salad greens into a large bowl. (Keep in mind that fully dried leaves will be key to your dressing adhering nicely to the greens later.) Trim and thinly slice fennel bulb and radishes. Slice kumquats thin, leaving skins on. Remove any seeds.

Supreme oranges.

Place fennel, radishes, kumquats, orange slices, and pistachios (or pepitas) into individual bowls.

When all of your salad components are prepped, and you’re ready to eat, lightly dress your greens. (Go ahead and use your hands to toss the salad - it's the best way to get a beautiful even coating of dressing on all the leaves.) Place bowls of chopped goodies on the table and let everyone make the salad they desire. Pass around small pitcher of extra dressing in case anyone wants to add another drizzle to his/her plate.