Baked Grapefruit Salad with Mandarin Dressing

Ingredients:

• 4 grapefruits
• 4 tangerines, squeeze out the juice (about 90 ml) and set aside the remainder
• 2 tablespoons light brown sugar
• 1.5 tsp sea salt + more as needed
• 0.5 cup raw macadamia nuts
• 1 cup green peas
• 2 Meyer lemons, juiced
• 60 g Dijon mustard
• 30 ml soy sauce
• 2 shallots, chopped
• 3/4 tbsp. avocado oil
• Arugula for serving
• 2 cups pea tendrils
• 0.5 cups calendula flowers

Preparation:

1. Preheat a wood-burning oven or conventional oven to 190°C.
2. Trim the top and bottom of the grapefruits, then trim the rind from the sides, leaving the grapefruits whole. Place in a large cast-iron skillet along with the juice and remaining mandarin oranges. Sprinkle the grapefruit with light brown sugar and 1/2 teaspoon of salt. Bake for 10 minutes, then let cool. Reserve the citrus juices.
3. Meanwhile, toast the macadamia nuts in the oven for 8 minutes. Remove and chop with 0.5 teaspoon of salt.
4. Cook the peas in boiling salted water for about 3 minutes, drain and let cool.
5. Prepare the dressing:
   
   In a bowl, combine the lemon juice, citrus juice from the pan, mustard, soy sauce, and shallot. Stir gently, then slowly add the avocado oil and sprinkle with the remaining 1/2 teaspoon of salt.
6. Place the arugula and warm grapefruit on a platter. Toss half the dressing with the peas. Sprinkle the grapefruit with the peas and nuts. Drizzle the remaining dressing over the pea tendrils, then arrange them on a platter. Sprinkle with calendula flowers.