Arugula with blood orange vinaigrette
Arugula with blood orange vinaigrette
Rating: (1 rated)
Recipe Yield: Total time: 15 minutes | Serves 4
1 teaspoon minced shallot 1/4 cup blood orange juice (juice of 1 to 2 oranges) 2 tablespoons good quality olive oil 1/4 teaspoon salt 1/8 teaspoon ground white pepper 8 cups arugula (about 5 ounces) 2 blood oranges 1/2 cup roasted salted Marcona almonds

Step 1 To make the vinaigrette, whisk together in a small bowl the minced shallot, blood orange juice, olive oil, salt and pepper. Set aside while preparing the salad ingredients.

Step 2 Wash the arugula and spin in a salad spinner or pat dry on paper towels. Use a sharp knife to slice the ends from the oranges, then remove the peel and pith from the oranges. Thinly slice the peeled oranges.

Step 3Place the arugula in a large bowl; add the orange slices and Marcona almonds. Drizzle with the vinaigrette and toss.

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