1cup shaved fennel(shaved, 1/16" thick; I used a Japanese mandoline slicer)
4wholeMedjool dates(pitted and quartered lengthwise)
¼cuppepitas(toasted)
Grapefruit vinaigrette
¼cupfresh grapefruit juice
2Tbspwhite balsamic vinegar
¼cuplightly-flavored olive oil
1tspwhole-grain Dijon mustard
1tsphoney
½tspsalt
fresh-cracked black pepper(to taste)
Instructions
Make the dressing
In a small mixing bowl, whisk all vinaigrette ingredients. Adjust salt and pepper to taste. Add the fennel slices, let marinate.
In a large mixing bowl, lightly dress the arugula with the vinaigrette.
Assemble the salad
In a salad bowl or on a serving platter, arrange ⅓ of the arugula, top with ⅓ of all the toppings. Avoid pressing down, allow the salad to be light and airy.
Continue to add 2 more layers of the arugula and the toppings.