Citrus Salad With Hazelnut-Dijon Dressing

• 1/3 cup orange juice
• 1/4 cup hazelnut oil
• 1 tablespoon dijon mustard
• 1/2 teaspoon salt
• 2 grapefruit peels and piths removed
• 2 navel oranges or talencia, peels and piths removed
• 2 clementines peels and piths removed
• 1 cup pea shoots
• 3 sprigs mint stems discarded
• 2 tablespoons pecorino romano shaved
• freshly ground pepper

1. In a small bowl, whisk juice, oil, mustard, and salt to combine. Set dressing aside.
2. Slice grapefruit, oranges, and clementines into 1/8-inch-thick rounds. Divide citrus among 4 plates and top each serving with one-quarter of both the pea shoots and the mint leaves. Drizzle with dressing, and garnish with cheese and pepper to taste.

orange juice, hazelnut oil, mustard, salt, peels, oranges, peels, pea shoots, mint stems, pecorino romano shaved, freshly ground pepper

Taken from www.yummly.com/recipe/Citrus-Salad-with-Hazelnut-Dijon-Dressing-972488 (may not work)