Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Red wine vinegar

  2. 1 tablespoon 15ml Fresh orange juice

  3. 3 tablespoons 45ml Shallots - minced (small)

  4. 1 teaspoon 5ml Salt

  5. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  6. 6 tablespoons 90ml Extra-virgin olive oil

  7. 1/2 cup 118ml Pepitas

  8. (raw hulled green pumpkin seeds)

  9. 1 tablespoon 15ml Soy sauce

  10. 3 Baby arugula leaves - washed and dried

  11. 1 Ripe papaya - halved

  12. 1 cup 146g / 5.1oz Crumbled Cabrales cheese

  13. (or substitute Roquefort)

  14. 1 Pomegranate, seeds only

Instructions Jump to Ingredients ↑

  1. In a small bowl, whisk together the vinegar, orange juice, shallot, salt and pepper. Drizzle in the olive oil, whisking constantly until emulsified.

  2. In a dry, heavy skillet, toast the pepitas over medium heat for 3 to 5 minutes, or until slightly puffed and golden. Add the soy sauce and stir to mix, then immediately remove from the heat and turn the pepitas out onto a plate to cool.

  3. Remove any tough stems from the arugula. Scoop out seeds from papaya, slice into eighths and pare off skin. Cut into julienne.

  4. In a large serving bowl, combine the arugula, papaya, Cabrales, and pomegranate seeds. Drizzle on enough vinaigrette to coat and toss gently. Sprinkle on the toasted pepitas and serve immediately.

  5. This recipe yields 6 servings.


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