Vegan Citrus Arugula Salad with Fennel and Toasted Pine Nuts

Came home late and threw this Vegan Citrus Arugula Salad with Fennel and Toasted Pine Nuts together in minutes and it was sure yummy! It was a nice, light dinner that kept me on track on day 9 of eating Vegan meals. The fennel gives the salad a nice crunch, while the citrus highlights the licorishy flavor of the fennel and balances out the peppery arugula with a tinge of sweet and sour. The pine nuts add more crunch and almost a creamy-nutty charm to the salad.

For this salad, you will need:

Half a bag of organic baby arugula (Trader Joe's is perfect for this)
1 Fennel bulb, finely shredded
1 grapefruit, segmented
1 orange, segmented
1/3 cup toasted pine nuts
Trader Joe's Orange Muscat Champagne Vinegar
Extra Virgin Olive Oil
Salt and Pepper

Toss ingredients gently and drizzle lightly with extra virgin olive oil and Trader Joe's Orange Muscat Vinegar. I also squeezed the remainder of the orange and grapefruit juices from their membranes onto the salad (the clear "skin" of what was left after segmenting the citrus). Season with salt and pepper to taste.