For the vinaigrette:
2 tablespoons blood orange juice (or other citrus)
2 tablespoons white wine vinegar like pinot noir
1 shallot, minced
½ teaspoon flaked sea salt
4 tablespoons extra virgin olive oil
For the salad
5-6 cups of arugula
2-3 watermelon radishes thinly sliced, about ¾ cup
¼ cup fresh cilantro leaves
1 avocado, thinly sliced
¼ cup crumbled feta or goat cheese
In a small jar, combine the blood orange juice, white wine vinegar, minced shallot and salt. Whisk or shake lightly. Add in the olive oil while whisking, or add and cover and shake the jar until combined.
In a shallow bowl, combine the thinly sliced radishes and 2 tablespoons of the vinaigrette. Allow to marinate for at least 10 minutes. This can also be done ahead and stored in the refrigerator until ready to eat.
Before serving, place the arugula, cilantro and marinated radishes together with the remaining dressing. Toss to coat.
Garnish the salad with avocado slices and feta.