Friday, April 24, 2009

Arugula Salad w/ Blood Orange Vinaigrette

Arugula Salad w/ Blood Orange Vinaigrette

Ingredients:

3 cups arugula
2 cup romaine
2 spring onions, sliced
2 blood oranges, segmented
Blood Orange Vinaigrette, recipe follows

Directions:

Combine arugula, romaine, scallions, and orange segments in a bowl. Toss with vinaigrette to coat. Serve immediately.

Blood Orange Vinaigrette

Ingredients:

1/2 cup blood orange juice
1 finely chopped spring onion
1 tsp Dijon mustard
1 tsp sugar
1 TB white wine vinegar
1/2 cup olive oil
1/4 tsp salt
1/4 tsp pepper

Directions:

Whisk together juice, onion, 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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