Grove Salad Recipe

Prepare citrus segments

Peel the blood oranges and navel orange with a sharp knife, removing all pith. Working over a bowl to catch juices, cut between membranes to release individual orange segments (supremes). Reserve any juice that collects in the bowl for the vinaigrette; you should have about 1/4 cup total.

Slice vegetables and herbs

Thinly slice the fennel bulb and cucumber on a mandoline or with a sharp knife. Very thinly slice the red onion and place in cold water for 5 minutes if you want milder onion flavor, then drain. Slice the avocado just before assembling to avoid browning and toss the slices gently with a squeeze of lemon if desired. Tear the mint leaves into small pieces.

Toast almonds

In a small dry skillet over medium heat, toast the sliced almonds, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Remove from heat and let cool.

Assemble salad

In a large bowl, combine the mixed baby lettuces and baby arugula. Add the thinly sliced fennel, cucumber, drained red onion, orange segments, avocado slices, and half of the toasted almonds. Toss gently to combine.

Finish and plate

Transfer the salad to a serving platter or divide among plates. Scatter the remaining toasted almonds, crumbled feta (if using), and torn mint over the top. Lightly season with a pinch of salt and a grind of black pepper.

Combine dressing ingredients: In a small jar or bowl, whisk together the reserved orange juice (from the segmented oranges), fresh lemon juice, white wine vinegar, Dijon mustard, honey, salt, and black pepper until the honey and mustard are dissolved.

Emulsify with oil: While whisking continuously, slowly drizzle in the extra-virgin olive oil until the vinaigrette is emulsified and slightly thickened. Taste and adjust seasoning—add a little more honey for sweetness, more lemon for brightness, or a pinch more salt if needed.

Dress the salad: Just before serving, drizzle about half of the vinaigrette over the assembled salad and toss gently to coat. Serve additional vinaigrette on the side for guests to add more if desired.