Citrus Salad with Mint Vinaigrette

Mint Vinaigrette

• 3 oz extra virgin olive oil
• 1 oz lemon juice
• 1 oz fresh mint leaves
• 2 tbsp honey
• ½ tsp Dijon mustard
• 1 tsp salt
• 1 pinch freshly ground black pepper

Citrus Salad

• 10 oz arugula
• 4 oz feta cheese, crumbled, to taste
• 4 oz pistachios, shelled
• 2 oz pomegranate arils/seeds
• 3 oranges, peeled (e.g. Cara cara, blood orange, navel or any combination)
• 1 grapefruit, peeled
• 10 fresh mint leaves, thinly sliced