Florida Arugula, Berry and Citrus Salad


16 ounces Florida arugula, rinsed and drained
1 dozen Florida strawberries, rinsed and sliced
1 cup Florida blueberries
2 Florida oranges, peeled and segmented
8 ounces goat cheese, crumbled
1 lemon, juiced
1-2 tablespoons olive oil
Sea salt and fresh ground pepper, to taste

Candied Pecans
2 cups Florida pecans
¾ cup Florida sugar
2 tablespoons butter
½ teaspoon sea salt


Preheat a pan on medium heat. Add the pecans and toast until fragrant, 6 to 8 minutes. Add butter, sugar, and salt; stir to coat. Remove from pan and allow to cool. In a medium-sized mixing bowl add arugula, lemon juice, olive oil, salt, and pepper; toss to combine. Plate the dressed arugula and evenly add the citrus and berries around the greens. Add the goat cheese and garnish each salad with candied pecans, serve chilled.


Florida Fruit Sangria



1 bottle of Florida fruit wine

1-2 cups Florida orange juice

1-2 cups of Florida berries, such as strawberries and blueberries

1-2 cups of cubed Florida fruit, such as watermelon, passion fruit, papaya and mango

1-2 cups of sliced Florida fruit, such as star fruit and muscadine grapes

1-2 cups ginger ale


Pour  the Florida wine and orange juice into a large pitcher. Add all of the  cut Florida fruit, except the berries. Place in the refrigerator to  chill. Before serving add the Florida berries and ginger ale. Serve in a  tall glass over ice.