Arugula Salad with Blood Orange Vinaigrette

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 1/2 cup fresh porcini, thinly sliced
  • Salt and freshly ground pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups arugula leaves, washed
  • 1 cup red dandelion greens, washed
  • 1/4 cup thinly sliced red onion
  • 1 blood orange, segmented
  • Blood Orange Vinaigrette, recipe follows
  • Blood Orange Vinaigrette:
  • 1/2 cup blood orange juice
  • 1 tablespoon finely chopped shallots
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1 tablespoon sherry vinegar
  • 1 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Directions

Heat olive oil in a small skillet over medium-high heat. Add porcini, season with salt, pepper, and crushed red pepper, and saute until tender. Remove from heat.

Combine arugula, red dandelion greens, red onion, and orange segments in a bowl. Toss with vinaigrette to coat. Divide salad among 2 plates and top with porcini mixture. Serve immediately.

Blood Orange Vinaigrette:

Whisk together juice, shallots, mustard, sugar, and vinegar in a medium bowl. Slowly whisk in olive oil in a steady stream until combined. Season with salt and pepper.


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