Blood Orange, Arugula and Goat Cheese Salad

    • May 7, 2011 · 0 comments

    Blood Orange, Arugula and Goat Cheese Salad

    • 2 blood oranges, peeled and thinly sliced
    • 2 oz. goat cheese, crumbled
    • 1/4 cup sliced raw almonds
    • 4 cups arugula
    • 1 tablespoon olive oil
    • 2 teaspoons champagne vinegar
    • Pinch kosher salt
    • Freshly ground black pepper
    • Blood orange gastrique, optional

    • Arrange orange slices evenly over two plates. Sprinkle goat cheese around the edges of the plate, then spread the almonds evenly over the plates.
    • In a small bowl, whisk olive oil, champage vinegar and kosher salt together. Toss with the arugula. Pile the dressed arugula high on the center of each plate and top with freshly ground black pepper. If you have any blood orange gastrique left over from earlier in the week, drizzle it over the greens. It’s wonderful used this way! Serve.

    Preparation time: 5 minute(s)

    Number of servings (yield): 4

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