Flavor-packed salads like these are what make winter citrus so special. Use blood oranges if you can, but if they are unavailable, regular navel oranges will work just fine.
Blood Orange and Arugula Salad by The Food Gays
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1/8 cup pomegranate syrup 1 tablespoon dijon mustard 1 lemon, juiced salt and pepper, to taste |
3 blood oranges, sliced with skin removed 4 cups baby arugula leaves 1/4 cup goat cheese, crumbled 1/8 cup pine nuts, toasted |
Method
Heat oven to 350. Toast pine nuts just until golden brown. Remove from heat.
Make the vinaigrette. In a small jar, combine pomegranate syrup, dijon mustard, lemon juice, salt and pepper. Shake vigorously until emulsified. Set aside.
Skin and slice oranges and place on top of a bed of arugula. Dress with vinaigrette. Top with pine nuts and goat cheese.
Adrian Harris and Jeremy Inglett are the founders of Food Gays Media.
