This is one of my favorite combinations of salads which I recently had at “The Little Door” a super restaurant in Beverly Hills.
Serves 4-6
2 tsp unsalted pumpkin seeds or any other nuts or seeds of your choice.
2 medium oranges
5 Medjool dates, chopped
1/2 tsp orange blossom water
4 oz (about 5 cups) arugula
1 large fennel bulb, thinly sliced
4 oz goat cheese, crumbled into biggish pieces
2 tbsp olive oil, plus more if needed
1 tbsp fresh lemon juice or red wine vinegar
Kosher salt and freshly ground black pepper
Pomegranate seeds, optional
In a small pan lightly toast the pumpkin seeds or whatever you choose over medium heat, stirring frequently so they don’t burn, until fragrant, about 5 minutes. Put aside to cool.
Cut off the ends of the oranges. Place an orange on your cutting board and cut around the skin and white pith following the natural curve of the fruit.
Slice in rounds and place the orange slices and dates in a shallow bowl.
Repeat with the remaining orange.
Drizzle the orange blossom water over the oranges and dates and place in the fridge for 10 minutes, but not any longer as they will release too much juice.
In a mixing bowl, toss the arugula and fennel with the olive oil, lemon juice, (or vinegar)1/2 tsp salt and pepper to taste. Taste and toss to your liking.
Place the arugula and fennel on a platter and top with the orange slices (and any juices) and dates.
Scatter over the goat cheese pieces and pumpkin seeds (or whatever you are using)and pomegranate seeds on top.
Serve right away