Colorful Sicilian Salad

Serves: 4

Ingredients:
4 bunches of arugula (rocket leaves), washed and dried
2 fennel bulbs
1 red onion
2 large oranges
2 large pink grapefruit
1/4 cup (75g) of pine nuts
seeds from 1 pomegranate

Dressing:
2 tbsp red wine vinegar
1 tsp mustard
1 shallot, peeled and minced
2 anchovies, crushed
2 tbsp extra virgin olive oil
sea salt and pepper to taste

Directions:
1. Start off with citrus by peeling your grapefruit and orange with your knife. Segment them as well. Place them in a large bowl. Put it aside

2. Take the fennel bulbs and cut off the ends and then cut it in half. Take a smaller knife and get rid of the middle. Using your larger knife once again just slice once again. Keep it in lemon juice to keep it from browning and set aside. Peel and slice the onions very thinly.

3. Now assemble the dish by placing your rocket leaves in a bowl and then the fennel bulb on top. Toss with beautiful olive oil and add in the red wine vinegar. Also, add in the onions, salt, and pepper and using your hands toss the salad together.

4. Place them on a plate and then place the orange, pomegranate, and grapefruit on top. Also, top off with toasted pine nuts. Your ready to serve!