Salad with Arugula, Dandelion Greens and Blood OrangesVeggies: Arugula, Dandelion Greens
Yields: two meal-sized portions or 4 to 6 side dishes
Blood Orange Vinaigrette Dressing
1/2 cup blood orange juice (from about 4 oranges)
1 Tbs shallots, finely chopped (about 2)
1 tsp Dijon mustard
1 tsp sugar
1 Tbs sherry vinegar
1 cup olive oil
1/4 tsp sea salt
1/4 tsp black pepper
2 Tbs olive oil
4 oz king porcini mushroom, thinly sliced
1/4 tsp red pepper flakes
2 cups arugula
1 cup dandelion greens
1/4 cup red onion, thinly sliced (about 1 onion)
1 blood orange, peeled and segmented
parmesan cheese thinly sliced
sea salt and black pepper to taste
- Whisk together all ingredients except olive oil. When well-combined, slowly whisk in olive oil in a steady stream. Season with sea salt and black pepper.
- Saute porcini and red pepper flakes in olive oil with salt and black pepper to taste over medium-high until tender. Remove from heat.
- Combine greens, onion and orange. Toss with dressing to coat. Divide onto 2 plates, then top with porcini mushrooms and parmesan shavings.
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