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Journal

The LUX / EROS blog is a journal inspired by the California lifestyle curated by our artist Desanka N. Fasiska

LUX / FOOD >> Orange & Arugula salad x Hilary Perez

Desanka Fasiska

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. 

SALAD

  • 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


DRESSING

  • 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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