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Arugula Salad with Blood Orange Vinaigrette

  • 2servings
  • 20minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1/2 cup fresh porcini, thinly sliced

  3. Salt and freshly ground pepper

  4. 1/4 teaspoon crushed red pepper flakes

  5. 2 cups arugula leaves, washed

  6. 1 cup red dandelion greens, washed

  7. 1/4 cup thinly sliced red onion

  8. 1 blood orange , segmented

  9. Blood Orange Vinaigrette, recipe follows

  10. 1/2 cup blood orange juice

  11. 1 tablespoon finely chopped shallots

  12. 1 teaspoon Dijon mustard

  13. 1 teaspoon sugar

  14. 1 tablespoon sherry vinegar

  15. 1 cup olive oil

  16. 1/4 teaspoon salt

  17. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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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