|2 tbsp||lemon juice (divided)|
|1 tbsp||Grand Marnier|
|145 ml||olive oil (divided)|
|50 g||pine nuts|
|80 g||Parmesan (grated)|
|1 tbsp||mustard (whole grain)|
|⅓ tsp||cayenne pepper|
Wash and dry arugula.
Fillet oranges and grapefruit, reserving the juice.
Finely slice mint. Quarter avocado, remove the pit, and cut into slices. Rub the slices generously with lemon juice to prevent them from browning.
For the dressing, mix the juice of the oranges and the grapefruit with half of the lemon juice. Add Grand Marnier, a part of the olive oil, sugar, and mint. Season with salt and pepper.
For the nut pesto, use a food processor to blend the walnuts, pine nuts, Parmesan, garlic, mustard, chili powder, and salt and pepper into a coarse puree.
Stir remaining olive oil into the pesto.
Carefully fold the citrus fillets into the arugula, then mix with the dressing. Once the salad is plated, top with avocado and season with salt and pepper. Serve with a few dollops of pesto.