Citrus and Greens Salad
In a small bowl, whisk together orange juice, 2 Tablespoons lemon juice, mustard, and oil. Set aside. In a large bowl, toss spinach, arugula, orange slices, persimmon pieces, red onion and pomegranate seeds with only as much dressing as needed to thinly coat the leaves of the greens. Sprinkle with salt and pepper. Toss again.
Halve the avocado and remove pit. Scoop out flesh and thinly slice lengthwise; drizzle with remaining 1 teaspoon lemon juice. Arrange on top of salad, sprinkle with pumpkin seeds. Serve immediately.
In Your Glass
Doug and I enjoy wines from the Savoie (if you are a Chablis fan you’ll enjoy the similar, crisp character), which go nicely with the bright, tangy, citrusy flavors of the salad. Shafer’s Red Shoulder Ranch® Chardonnay is another can’t-miss choice with its fruit bowl of zesty and exotic flavors.