SALAD ASSEMBLY

1 fennel bulb, shaved very thin

2 oz. baby arugula

1 orange, segmented

1 grapefruit, segmented

3 oz. citrus tarragon vinaigrette

To assemble salad, shave fennel bulb very thin; toss in bowl with citrus tarragon vinaigrette. Season with salt and pepper. Add arugula and toss with the fennel. Set up four 6-inch plates and distribute the fennel and arugula on the plates. Garnish with fresh orange and grapefruit segments.

TARRAGON VINAIGRETTE

2 Tbs. fresh lemon juice

2 Tbs. tarragon vinegar

2 Tbs. minced shallot

1 Tbs. chopped fresh tarragon

1 Tbs. Dijon mustard

½ c. olive oil

Kosher salt, freshly ground pepper, to taste

Combine lemon juice, tarragon vinegar, minced shallot, chopped fresh tarragon, and mustard in a metal bowl. Begin to whisk the ingredients. Stream olive oil into mixture while whisking to make emulsified vinaigrette. Taste and adjust seasoning with kosher salt, and fresh cracked black pepper.

OYSTER MUSHROOM FARRO ...