Now that summer is officially here, it’s time to break out the salad recipes. At Thompson 105, a new North Scottsdale restaurant, executive chef Bob Reardon makes a refreshing citrus salad and has shared his recipe with us. “I love the brightness of the vinaigrette – the sweet profile balances well against the peppery arugula,” he says. “It’s a great way to showcase the amazing citrus Arizona produces.”

Thompson 105 Citrus Salad

Prickly Pear Dressing

Yield: 1 cup

Ingredients
2 tsp. gochujang paste
¼ cup apple cider vinegar
¼ cup prickly pear syrup ( purchase at Whole Foods or amazon.com)
½  tsp. smoked paprika
½  tsp. kosher salt
2 tsp. lemon juice
¼ cup extra virgin olive oil

Preparation
Combine all ingredients in small mixing bowl, whisk until well combined.

Citrus Salad

Serves 2

Ingredients
4 cups baby arugula
1 bunch watercress (trimmed of stems)
2 oranges, segmented
2 grapefruit, segmented
½  bulb fennel, shaved (use a Y peeler or mandolin with finger guard)
¼ cup Castelvetrano olives, sliced
¼ cup toasted hazelnuts, roughly chopped
¼ cup prickly pear dressing

Preparation
Combine the arugula, watercress, oranges, grapefruit, fennel and olives in mixing bowl and toss. Top with the prickly pear dressing and hazelnuts.

Note: This salad pairs great with grilled shrimp, rotisserie chicken or grilled salmon for added protein.