Citrus and Cobrales Salad - KCTV5

Citrus and Cobrales Salad

Citrus and Cobrales Salad

Courtesy of Chef Aaron Sanchez

 6 slices citrus

½ cup baby arugula

1 oz thinly slice fennel

4 fennel flowers

1 oz pickled red onions

1 oz Spanish olive oil

½ tsp tajin spice

2 oz. cobrales blue cheese

 Directions: Slice the citrus ¼ inch thick and layer on the bottom of the new small plate. Toss together the arugula, fennel, fennel flowers, pickled onions, olive oil and tajin spice. Mound gently over the citrus and top with the cobrales blue cheese

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