2-3 Cara Cara oranges (or citrus of choice), segmented, quartered, and sliced.
2 big handfuls of Arugula, washed
1 large Fennel, cut into quarters and sliced thinly
1 Lemon, juiced
1 Watermelon Radish, cut into quarters and sliced thinly (other radishes work too!)
Handful of Parsley, roughly chopped
Handful of Dill, roughly chopped (fennel fronds work too!)
2 tbsp Olive Oil
¼ cup Hazelnuts
About 3 tbsp Feta, crumbled
¾ tsp sea salt
In a bowl, combine fennel, radish, and lemon juice. Mix well, and let marinate for 5 minutes. Meanwhile, toast the hazelnuts in a skillet over medium high heat for about 5-8 minutes. Allow them to cool, then roughly chop.
Transfer fennel and radish to a separate bowl and set aside the lemon juice they marinated in for the dressing. Add the arugula and herbs to the bowl of fennel and radish and mix well.
Whisk in salt to the reserved lemon juice until dissolved. Next whisk in the olive oil. Assemble salad, and top with orange pieces and dressing. Garnish with a grating of pecorino and sprinkle of nuts.
Segment your citrus by cutting off both top and bottom ends of the fruit (so they can stand on a cutting board), and use a sharp knife to slice off the rind and pith. When you have worked your way around, you should have a pristine fruit with no white.
Photo and recipe by Natalie & Cody Gantz of The Gantzery (http://www.thegantzery.com/).