GARDEN CUISINE®

Arugula, Orange and Pecan Salad

 

30 minutes

 

Ingredients:

3 oranges

3 tbsps. extra-virgin olive oil

1/4 tsp. salt

1-1/2 tbsps. balsamic vinegar

ground black pepper

3 cups arugula

2 tsp. pecans

4 oz crumbled gorgonzola cheese

2 tbsps. chopped shallots

 

Directions:

In a small bowl, combine the shallots and balsamic vinegar. Let the the shallots soak for at least 20 minutes. While the shallots soak, zest 1 orange, then add the zest to the shallots. Juice the zested oragne(1/3 cup juice), then add the juice to the shallots also. Whisk the olive oil in with the shallots until the dressing is well mixed. Taste the dressing. You can use the salt and pepper to adjust the taste. 

 

Cut the top and bottom off of the remaining oranges (2). Then remove the outer pith. Remove each oragne piece, making sure to avoid leaving any of the pith or membrane attached.

 

Place the arrugla in a large bowl and toss with the dressing, enough to coat. Add the orange slices and sprinkle the cheese and nuts over the salad.

 

Submitted by: Eleanor J.