Arugula Salad with Roasted Shallot-Orange Vinaigrette
Ingredients
- Roasted Shallot-orange Vinaigrette
- 3 Shallots, roasted (see Tip, below) and roughly chopped
- 1 clove garlic, chopped
- 2 Tbs. balsamic vinegar
- Peel of 1 orange
- 1/3 cup olive oil
- 1 1/2 lbs. fresh arugula, washed and dried
- 2 oranges, cut into segments
- 1 small red onion, thinly sliced
- Dressing
- 1 small shallot, minced
- 2 Tbs. white wine vinegar
- 1/4 cup apricot all-fruit spread
- 1/3 cup extra virgin olive oil
- salt and freshly ground black pepper, to taste
1. Make dressing: In medium bowl, combine Shallots, garlic, vinegar and orange peel. Whisk to blend, then slowly add olive oil, whisking until smooth. Season with salt and pepper to taste and set aside.
2. Place arugula in serving bowl. Add dressing and toss to coat. Divide among serving plates and garnish with orange segments and red onion slices.
2. Place arugula in serving bowl. Add dressing and toss to coat. Divide among serving plates and garnish with orange segments and red onion slices.
This article uses material from the "Arugula Salad with Roasted Shallot-Orange Vinaigrette" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
