Arugula Salad with Blood Oranges
Active Time: 0 minutes • Total Time: 0 minutes
Yields: 4 Servings
- 0.5 cup pine nuts
- 4 blood oranges
- 1 tablespoon White wine vinegar
- 2 teaspoon Dijon mustard
- 0.333333 cup blood orange juice
- 0.25 teaspoon salt
- 0.25 cup canola oil
- 0.333333 cup extra-virgin olive oil
- 5 ounce Earthbound Farm Organic Baby Arugula
- 0.333333 cup crumbled Gorgonzola cheese
For a salad almost too pretty to eat, but to tasty to turn down, try this Arugula Salad with Blood Oranges. Combining zesty arugula, a flavorful Italian green, with the sweet piquance of blood oranges and the mellow, creamy richness of Gorgonzola cheese, this is sure to excite the taste buds. Plus, with the deep-red dressing, the color palate is hard to beat.
If you have been looking for a way to spice up your salad routine with relative ease, than look no further.
Note: The dressing tends toward tartness; you can mellow its acidity as desired with a bit more olive oil or a teaspoon of honey.,
Preheat the oven to 325 degrees F.
Spread the pine nuts on a cookie sheet and toast in the oven for 5 to 10 minutes until golden. You can also do this step in a skillet, but watch them very carefully — 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 the 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 to 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.