Easy Salads For All Seasons Via Fig & Olive

WHAT YOU'LL NEED Citrus Dressing 2 Tablespoons Fresh Lemon Juice 2 Tablespoons Fresh Orange Juice 2 Tablespoons Fresh Blood Orange Juice ½ tsp Salt 5 Tablespoons Extra-Virgin Olive Oil Freshly Ground Black Pepper Shrimp 2 Tablespoons Extra-Virgin Olive Oil 16 Large Shrimp ¼ Cup Citrus Dressing Salt and Freshly Ground Black Pepper Crostini 4 slices Focaccia 4 oz Ricotta Cheese 4 Chives, chopped Extra-Virgin Olive Oil, for drizzling Pickled Fennel: 1/3 Cup Sugar 2 Cups Water 1 Cup White Wine 1 Cup Champagne Vinegar 1 Bay Leaf 1 tsp Salt 1 Tablespoon Fennel Seeds 1 Tablespoon Mustard Seeds 2 sprigs Thyme ¼ sprig Rosemary 2 Garlic Cloves 2 Fennel Bulbs, stems and fronds removed, cored, and cut into 8 equal pieces Juice and Peel of 1 Orange Salad 8 oz Arugula ½ Cup Pickled Fennel 20 Heirloom Cherry Tomatoes, halved 8 Scallions, sliced ½ Cup Citrus Dressing 6 oz Smoked Salmon 1 Hass Avocado, sliced Salt and Freshly Ground Black Pepper LET'S GET COOKING Citrus Dressing Combine juices, salt, and pepper in a bowl. Slowly pour in the olive oil, whisking until emulsified. Shrimp Rinse shrimp under cold water and pat dry. Toss in ¼ cup of the citrus dressing. Lower the heat under the pan to medium and pour in 1 tablespoon oil. Remove shrimp from marinade and season with salt and pepper; cook for 2 minutes on each side. Remove to a paper towel to drain. Crostini Toast the focaccia on both sides, spread with a layer of ricotta, and top with chopped chives and a drizzle of olive oil. Pickled Fennel In a medium pot, bring all ingredients to a boil except for the fennel. Allow to boil for 2 minutes, then add fennel and cook until just barely knife-tender, 12-15 minutes. While still hot, remove fennel to an 8-ounce Mason jar and fill jar with cooking liquid. Reserve in refrigerator until ready to serve. PLATE TO INSTAGRAM PERFECTION In a large bowl, combine arugula, fennel, tomatoes, scallions, salt, and pepper. Toss with the remaining ½ cup of dressing and place on a platter. Top with the salmon; arrange the avocado and shrimp around the plate. Serve with focaccia crostini.