Have I shared my love of arugula with you before? You’ve seen it make appearances in salads but it is truly my favorite green. I love it’s “bite” of spice. I’m sure that is no surprise since I have shared my love of spicy things before. I do my best to cook seasonally, using what is at it’s peak each season. People think that summer is the best season for citrus but actually the cooler months are when it is at it’s peak. I made this Citrus Arugula Salad last night and it will be on a regular rotation over the next few months.
- ½ c olive oil
- ¼ cup Champagne vinegar or white wine vinegar
- ½ c fresh grapefruit juice
- 6 tbs fresh orange juice
- 2 tbs honey
- Pour all ingredients in a bowl and whisk together.
- Toss with arugula.
- Layer with citrus and pomegranate arils.
- Serve immediately.
The dress is wonderful, easy and makes enough for another salad or two. It stores for several weeks in the refrigerator.
To peel the oranges and grapefruit, slice the ends off so they will sit on your cutting board. The using your sharpest knife (this one my favorite – I actually have 3!) slice right next to the flesh in a downward stroke until all peel is removed. Next, slice thinly.
To section the grapefruit, don’t section but cut right next to the membranes over a bowl to catch the juice for the dressing. It is key to have a very sharp knife for this.
Hope you enjoy!
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