Citrus Salad with Mint Vinaigrette

Ingredients:

Mint Vinaigrette

• 90 ml extra virgin olive oil 

• 30 ml lemon juice 

• 30 gm fresh mint leaves 

• 2 tbsp honey 

• ½ tsp Dijon mustard 

• 1 tsp salt 

• 1 pinch freshly ground black pepper 

Citrus Salad

• 250 gm arugula/rocket/mesclun leaves

• 125 gm feta cheese, crumbled, to taste

• 120 gm pistachios, shelled

• 60 gm cranberries/craisins

• I can mandarin segments, sliced in half

• 10 fresh mint leaves, thinly sliced

Preparation:

Mint Vinaigrette

1. Place olive oil, lemon juice, mint, honey, Dijon mustard, salt and pepper into blender (or use stick blender in tall mixing container) and blend until thoroughly mixed.

2. Refrigerate to chill. Meanwhile, prepare the salad.

Citrus Salad

1. Place in layers in a serving bowl the rocket/mesclun (arugula), feta, pistachios, mandarin pieces and cranberries and toss to combine. Just before serving, pour Mint Vinaigrette to taste over salad and toss to coat. Garnish with mint and serve immediately.