1/4 cup Marcona almonds, toasted and roughly chopped
Half of a grapefruit
1/8 cup freshly squeezed orange juice
1/8 cup Agro Dulce white wine vinegar
1/4 cup extra virgin olive oil
Peel grapefruit with a sharp knife down to the flesh, removing all the rind and membrane. Cut the sections free, slicing carefully along the membranes.Combine the orange juice, white wine vinegar, and olive oil in a bowl and whisk
together. Add salt and pepper to taste.
Toss arugula and grapefruit with vinaigrette. Top with ventresca tuna, and finish by lightly sprinkling on Marcona almonds and Meski olives.
Peel grapefruit with a sharp knife down to the flesh, removing all the rind and membrane. Cut the sections free, slicing carefully along the membranes.Combine the orange juice, white wine vinegar, and olive oil in a bowl and whisk
