Arugula Salad with Blood Orange Vinaigrette

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i made the dressing but used red wine vinegar instead of sherry and fresh raspberries instead of sugar and added i clove of minced garlic it was delicious

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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!

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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.

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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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Everyone loved this salad. Messy to make with all the juice and stuff, but sure did taste good.

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Not sure if I should actually rate this particular recipe, but it was the initial inspiration for a salad I made that got RAVE reviews. I took one bag prepped arugula, trimmed stems, and tossed it with 1 can high quality pickled beets (which I sliced 1 sm. can mandarin oranges, drained, 1/3 cup coarsely diced red onion, 1/3 c. toasted pistachios, chopped. I tossed it all w/ tongs. Then I poured @1/4 c. extra virgin olive oil over the top of it, tossed it again, added sea salt and freshly ground pepper, tossed again, and finished it off with white wine vinegar to taste. I was entertaining guests, using what I had on hand, and everyone loved it!!! 3 seperate recipe requests. So, thanks Emeril for the inspiration! And all others, improvise--you may come up with a masterpiece!