Butterhead Lettuce and Arugula Salad with Tangerines and Hard-Cooked Eggs | Sweetwater Organic Farm

Ingredients

• 2 teaspoons fresh tangerine juice
• 1/2 teaspoon grated tangerine zest
• 1/2 teaspoon sea salt
• 1/4 cup extra-virgin olive oil
• 5 cups arugula, loosely packed
• 6 cups red butterhead lettuce (about 1/2 head), loosely packed
• 2 large or 4 small tangerines, cut into chunks
• 1 1/2 cups croutons
• 6 to 8 hard-cooked eggs, quartered