15 Min 

• 1 head Radicchio
• 5 oz Baby Arugula
• 1 Navel Orange or other Citrus
• 1 Tbsp Fresh Lemon Juice
• 1 tsp Dijon Mustard
• 1 Garlic Clove, finely minced 
• 2 Tbsp Olive Oil
• 1 Tbsp Roughly Chopped Almonds, toasted
• Crumbled Goat Cheese

Whisk together lemon juice, mustard and garlic; then slowly add oil, whisking until dressing has fused and is slightly thicker. Season with sea salt and pepper, to taste.  

Slice top and bottom off orange. Place on cutting board and pare peel from top to bottom, going around entire orange. Slice peeled orange into ½-inch rounds. 

Slice radicchio into ½-inch strips and place in large bowl with arugula. Add dressing and toss to coat. Place orange slices around your serving platter and top with salad. Sprinkle with toasted almonds and goat cheese, if desired.