Orange & Arugula Salad w/ Raspberry Citrus Vin
This is a great, fresh summer salad. It is perfect as a starter for dinner or as a light lunch with a grilled chicken breast. I always utilize my local farmers markets as the produce is always at its peak but one can find anything these days in supermarkets. Try to stick to organic whenever possible.
- 2-3 seedless Oranges, cut into rounds (1/2 tsp orange zest reserved for dressing)
1/3 cup crumbled Sheepsmilk Feta (or Goat Cheese)
Few Basil leaves cut into ribbons
- 1/3 cup olive oil
- ½ tsp orange zest
- 2 tbs white wine vin
- 1 tbs lemon juice
- 2 tsp honey
- 1 tsp Grey Poupon Dijon mustard
- ¼ cup Driscoll raspberries
- Salt & Pep TT
Zest 1 of the oranges and put into blender along with all of the other ingredients and blend until emulsified. Cut the bottom and top off orange and with a paring knife try and peel away the skin and all pith of the orange and then slice into rounds. Arrange on a plate with ¼ of the arugula and lightly drizzle with the raspberry vinaigrette. Top with ¼ of the cheese and toasted almonds and garnish with basil ribbons. Enjoy!
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