Prepare the dressing by placing all the ingredients in a jar. Cover and shake vigorously.
Peel all the citrus fruits, cut them into slices and place on a platter.
Add the arugula on top and sprinkle with feta cheese, onions and sesame seeds.
Drizzle with dressing and serve.
Place shrimps in a bowl along with the nutmeg, thyme, lemon zest, olive oil, salt and pepper. Stir ingredients together and let marinate for 3-4 hours in the refrigerator.
Preheat oven to broil. Remove the shrimps from the marinade and slide 3 shrimps onto each wooden skewer. Place the skewers on a baking sheet and broil for 5-6 minutes.
For the sauce
Melt the butter in a saucepan over low heat. Add the milk, cardamom, salt and pepper and stir. Add the feta cheese and continue stirring until the cheese melts completely and the sauce thickens.
Transfer hot shrimp skewers to a platter and serve with feta cheese sauce on the side. Garnish with chopped parsley.
Blend feta, tahini, lemon zest and juice, garlic, and extra virgin olive oil until smooth. Add more garlic or lemon juice to taste if needed. Add thyme leaves and fresh ground black pepper and blend well.
For Serving
Place the mixture into a bowl and drizzle with olive oil and sprinkle the remaining thyme leaves. Serve on toasted bread.
In a large skillet, heat butter and oil at medium heat. Once the butter has melted, add the onions and stir gently to coat them with the butter and oil. Arrange the onions evenly in the skillet. Reduce the heat so that the onions do not burn.
Allow the onions to cook, stirring every 5 to 10 minutes until they are soft and acquire a deep brown color (about 40 minutes).
Add garlic and sun-dried tomatoes and stir for about 1-3 minutes or until fragrant. Arrange the mixture evenly in the skillet and then carefully crack the eggs on top.
Sprinkle with crumbled feta, salt and pepper. Cover with a tight fitting lid and cook for 10-15 minutes.
Remove the skillet from the heat, garnish with chopped parsley and serve.
Cut the feta into 16 – ¾ inch strips. Place one of the vine leafs on a clean, flat surface. Place a strip of feta cheese along an edge of the leaf. Starting from the edge with the feta strip and roll the leaf enclosing the feta inside. When you have rolled the leaf half way, fold in the sides of the leaf and continue rolling to the end of the leaf. Repeat with the remaining vine leaves and feta strips.
Brush a grill pan with olive oil and heat. Sprinkle the wrap with white pepper and cook in the heated grill pan for 3-4 minutes on each side.
For the sauce
Heat the grill pan, brush it and grill the tomatoes for a few minutes on each side until the skin is browned. Peel the tomato and place it in a blender, add garlic, pepper, salt and process until smooth.
Serve the vine leave wraps topped with the hot tomato sauce.
