Arugula Salad with Orange Vinaigrette

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Arugula Salad with Orange Vinaigrette

 

3 tbsps. rice wine vinegar

3 tbsps. red wine vinegar

1 egg yolk

1/3 cup extra virgin olive oil

2/3 cup olive oil

1 orange, zest and the fruit cut into bite size pieces, set aside fruit

zest of 1 lemon

zest of 1 lime

2 heaping tbsps. frozen orange concentrate

1 tbsp. sugar

1 small shallot minced

2 tsps. fresh tarragon, minced

2 tbsps. dried cranberries

salt and freshly ground pepper to taste

2 to 3 tsps. water if needed

1/2 lb. baby arugula

1/2 cup hazelnuts

 

1. Place the vinegars into a small bowl. Add the egg yolk to the vinegar and

stir until well blended. Drizzle the olive oils into the vinegar mixture, while

whisking, to emulsify the dressing. Add the zest, OJ, shallot, tarragon and

cranberries.

2. Season with salt and pepper. Add water, if needed, to bring to desired

consistency. Refrigerate 2 to 3 hours to allow the flavors to blend.

3. Wash and drain the baby arugula. Remove any long stems and pat dry. Drizzle

the dressing over the arugula and orange pieces in a large bowl. Toss lightly to

coat with dressing. Top with chopped hazelnuts. Serve immediately.

Serves 6.

Keema's Note: walnuts or almonds, even cashews can replace hazelnuts.

 

 

 

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