1/3cupgoat cheese crumblesfor vegan option use vegan goat cheese or omit cheese
Quick Pickled Red Onion and Fennel
1/2cupthinly sliced red onion
1/2cupthinly sliced fennel
2tablespoonsrice wine vinegar
1tablespoonhoneyagave if vegan
Dash salt and pepper
Citrus Dressing
2tablespoonsorange citrus juiceI squeezed juice out of the flesh on the peels I cut off the oranges used for salad
2tablespoonsapple cider vinegar
1 1/2tablespoonshoneyagave if vegan
1teaspoondijon
1/4teaspoonginger
3tablespoonsolive oilI used a lemon infused oil but regular works too
Salt and pepperto taste
Instructions
For the quick pickles, mix together the honey, rice wine vinegar, and salt and pepper in a bowl. Add the thinly sliced fennel and red onions and stir until coated in the pickling liquid. Allow to marinate for at least an hour.
For the dressing, combine all of the ingredient from citrus to ginger. Slowly whisk in the olive oil until it is fully incorporated with the other ingredients. Add salt and pepper to taste.
For the salad, add the arugula to a big salad bowl or 4-5 plates (if you are making individual salads). Arrange the oranges, avocado slices, and pickled fennel around the arugula (used desired amount). Top with the pistachios and goat cheese. Drizzle with desired amount of dressing.