Crisp apple, quinoa and peanuts make this salad flavorful and satisfying. Add the citrus vinaigrette and it’s a savory meal or side.

Ingredients

• 8oz Prime Fish Spanish octopus tentacles, thawed
• ½ lb tri-colored quinoa
• 2 cups arugula
• 1 small honey crisp apple, cored and diced
• ½ cup chickpeas
• ½ bulb fennel, shaved or thinly sliced
• ¼ cup pine nuts
• ¼ cup peanuts
• 3 oz grape tomatoes, halved

Citrus Vinaigrette

• 2 tsp garlic, chopped
• 2 tsp whole-grain mustard
• 3 oranges, juiced
• 3 lemons, juiced
• 3 tbsp honey
• ½ cup apple cider vinegar
• salt and pepper, to taste
• ½ cup extra virgin olive oil

Preparation

1. Cook the quinoa according to the package instructions.
2. To prepare the citrus vinaigrette: add all the vinaigrette ingredients, except the olive oil, to a stand blender. Pulse the mixture until well combined. With the blender on a slow setting, slowly add the olive oil and blend until the dressing thickens. Set aside.
3. Brush the octopus with olive oil and season with salt and pepper to taste.
4. In a griddle pan on high heat on the stovetop, or on an outdoor grill, char the octopus tentacles on both sides, about 3 minutes per side.
5. For the best results, shave the fennel using a Mandoline slicer, otherwise slice as thinly as possible. In a mixing bowl combine the arugula, apple, chickpeas, fennel, pine nuts, peanuts and grape tomatoes. Add the vinaigrette and toss to coat the ingredients.
6. Place the salad on a plate and add the whole, or sliced, octopus on top.
7. Sprinkle over the quinoa and serve.