1 ripe avocado, pitted, peeled, and cut into 8 segments
1 pound cooked, peeled shrimp
wasabi covered almonds
crumbled bleu cheese
salt and pepper
DRESSING:
¼ cup white vinegar
¾ cup extra-virgin olive oil
½ teaspoon Dijon mustard
Instructions
Squeeze the juice from a blood orange into a small bowl.
Add white vinegar, olive oil, and mustard. Whisk and season with salt and pepper, set aside.
Cut the remaining blood oranges in half, crosswise, and then cut away the peel.
Cut the orange into segments, and set aside.
Divide arugula on dinner plates and sprinkle each with the leaves of one mint sprig.
Top each with avocado, blood orange segments, shrimp, and a dash of salt and pepper. Drizzle each with dressing and finish with bleu cheese and almonds.
Recipe by SoFabFood at https://sofabfood.com/arugula-citrus-salad/