Citrus Salad with Basil Vinaigrette

Ingredients

• 1 cup loosely packed basil leaves
• 1/4 cup red wine vinegar
• 2 garlic cloves
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/2 cup olive oil
• Salt and ground black pepper to taste
• 1 pink grapefruit
• 2 oranges
• 2 blood oranges
• 2 tangerines
• 1-2 avocados, seeded, peeled and sliced
• 5 ounces mesclun mix ((baby spinach, arugula, butter lettuce or kale can be used))
• 1/4 cup pistachios (shelled and lightly toasted)
• Salt and Pepper to taste

Instructions

1. 1

   --- To Make the Vinaigrette ---

2. 2

   Put the basil leaves, red wine vinegar and garlic cloves in a blender. Cover the blender and blend on high speed. You may need to stop and push the ingredients down with a spoon.

3. 3

   Add the Dijon mustard and honey and blend for about a minute. With the motor running on a lower speed, add the olive oil. Season with salt and pepper to taste and blend on high for a couple of minutes or until smooth. Reserve.

4. 4

   --- To Make the Salad ---

5. 5

   Carefully peel the citrus, removing as much pit as possible. Slice into wheels. Remove any seeds. Peel the tangerines and separate into segments.

6. 6

   Arrange the salad greens on a platter or large bowl. Arrange the citrus and avocado slices on top. Top with pistachios and lightly season with salt and pepper. Drizzle with desire amount of vinaigrette.