Step 1/7
Wash and dry arugula.
Step 2/7
Fillet oranges and grapefruit, reserving the juice.
Step 3/7
- 10 leaves mint
- 1 avocado
- 1 tbsp lemon 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.
Step 4/7
- 1 tbsp lemon juice
- 1 tbsp Grand Marnier
- 45 ml olive oil
- 1 tsp sugar
- salt
- pepper
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.
Step 5/7
- 50 g walnuts
- 50 g pine nuts
- 80 g grated Parmesan
- ½ garlic clove
- 1 tbsp mustard
- ⅓ tsp cayenne pepper
- salt
- 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.
Step 6/7
Stir remaining olive oil into the pesto.
Step 7/7
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.