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
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:
- 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
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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By blackhawkgtr_12...
Port Arthur, 83
on April 11, 2010
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When using a blood orange dressing on aurgula, pair it with toasted walnuts, it tames the bitterness of the dressing & arugula. Its DELICIOUS!
By djonen_12215416
Slinger, 89
on April 06, 2010
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I didn't do the porcini part of this recipe, nor use any arugula. I actually just used regular orange juice that was in my fridge. I found some young dandelion greens in my yard, and with an equal amount of mixed baby salad greens and a few bits of cauliflower, broccoli, tomatoes, this vinaigrette made a wonderful, refreshing salad.
By smellyrose121_3...
Atlanta, GA
on March 27, 2008
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I used this recipe just for the dressing and was not 100% in love with it. i thought it was kinda bland and was expecting something more tart. it was....just ok.
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