Wednesday, April 22, 2015

Arugula and Orange Salad with Fig-Orange Dressing

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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