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Arugula Salad with Blood Orange Vinaigrette Print Email


Dressing (makes about 3/4 cup):
1/2 cup blood orange juice (Juice from two large oranges)
2 TBS White Balsamic Vinegar
2 TBS Dijon mustard
3 TBS Extra Virgin Olive Oil
Scant 1 TBS lemon juice (about 1/2 a lemon)

Combine all in small bowl and whisk until emulsified. Set aside.


Salad:
Mix of baby arugula, baby radicchio and baby frisée lettuces
1 small carnival squash
1/2 cup pecan halves
1 avocado, diced
2 small tomatoes, diced
3 oz. crumbled soft goat’s cheese

Toast pecans in 375°F oven for 5-10 minutes. Check often to avoid burning. When they are done, set aside for later.

Split squash in half lengthwise and scoop out seeds. Spray cooking oil on a baking sheet and place squash cut side down onto tray. Bake in 375°F oven for 45-60 minutes.

When done, remove from oven, allow to cool slightly and cut into 1? chunks.

Arrange salad: Place lettuce mix on plates, followed by cubes of squash and roasted pecans. Next lay avocado and tomatoes over. Crumble goat cheese on top and dress with blood orange vinaigrette.

http://guiltykitchen.com/2010/01/26/arugula-salad-with-blood-orange-vinaigrette/
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