Serves 4
Recipe from Raising
the Salad Bar
Husband-Tested
in Alice’s Kitchen
We had guests for dinner the other
night and I served this pretty salad. Of
all the dishes I prepared, this was the big hit of the night. We all loved the contrast in textures and
flavors of the peppery arugula, the tangy cheese and the sweet dressing.
Salad:
6-7 cups
arugula, washed and dried
Orange
segments from 2 naval oranges or 1 can (11 oz.) mandarin oranges, drained
¼ cup
chopped toasted walnuts
¼ cup blue
cheese crumbles (goat cheese would also be yummy)
Dressing:
3
Tablespoons prepared fig jam or spread (I used F.R.O.G.
Preserves* from Dillman Farms.)
4
Tablespoons fresh tangerine or orange juice
¼ teaspoon
fresh lemon juice
Pinch of
Kosher salt
Place the
arugula in a serving dish and top with the orange sections. Top with the walnuts and blue cheese.
Place the
dressing ingredients in a jar with a lid (or whisk together in a small bowl)
and give it a good shake. Drizzle the
dressing over the salad and toss.
Notes:
If the fig jam/spread has
large chunks of fruit in it, put the dressing ingredients in an electric mini
food chopper and whir together until smooth and completely blended together.
Dillman Farms F.R.O.G.
Preserves is a yummy mixture of figs, raspberries, oranges and ginger available
at Lost River Market & Deli.
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