1 small loaf French bread, torn into bite-size pieces
Olive oil
Lemon pepper seasoning
2 blood oranges, peeled and sliced
1 large navel orange, peeled and sliced
1 grapefruit, peeled and sliced
½ cup arugula
¼ cup sliced red onion
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon dijon mustard
1 teaspoon honey
¼ teaspoon pink sea salt
¼ teaspoon black pepper
¼ cup roasted sunflower seeds
Heat oven to 325 degrees. Toss bread pieces with olive oil and lemon pepper seasoning and spread out on a baking sheet. Place in oven for 15 to 20 minutes, tossing once until croutons are golden and crispy. Remove from oven and set aside. Meanwhile, using a sharp knife, carefully remove pith from surface of oranges and grapefruit, as well as any seeds. Arrange cut fruit on a platter of arugula and top with red onion and baked croutons. For dressing, in a small bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, sea salt, and pepper together until well combined. When ready to serve, drizzle dressing over salad and sprinkle sunflower seeds on top.
Yield: 4 servings
