Arugula Salad with Blood Oranges

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Arugula Salad with Blood Oranges

 

1/2 cup pine nuts

4 or 5 blood oranges

1 tablespoon white wine vinegar

2 teaspoons Dijon mustard

1/3 cup blood orange juice

1/4 teaspoon salt

1/4 cup canola oil

1/3 cup extra virgin olive oil

5 ounces baby arugula

1/3 cup crumbled Gorgonzola cheese

 

Toast the pine nuts until they are golden by placing on a cookie sheet and

baking in a preheated 325 degree oven for 5 to 10 minutes.

You can also do this step in a skillet, but watch very carefully as nuts burn

easily.

Juice 2 of the blood oranges.

You need 1/3 cup juice, so squeeze a third orange if necessary.

Make the vinaigrette by combining the vinegar, mustard, orange juice, salt, and

oils in a jar and shaking vigorously to combine.

Taste and adjust tartness to your liking.

Peel the remaining blood oranges and slice crosswise into thin rounds.

Cut each round in half.

Place the arugula in a large salad bowl and toss with just enough dressing to

coat the leaves.

Divide the greens between 4 or 6 chilled salad plates.

Arrange the blood orange slices, pine nuts, and Gorgonzola on each salad.

Drizzle with a bit more vinaigrette and serve immediately.

Makes 4 to 6 servings.