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Arugula Salad in Blood Orange Vinaigrette |
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| Category: | Salads |
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| # of Servings: | 4 |
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| Submitted by: | J.P. Samuelson |
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| Description: |  |
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| Ingredients: | Blood Orange Vinaigrette 6 blood oranges, juiced 1 Tbsp. honey 1 Tbsp. fresh lime juice 12 oz. grapeseed or canola oil 6 oz. extra virgin olive oil freshly cracked black pepper, to taste sea salt, to taste |
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| Preparation: | In a non-reactive pan, reduce the blood orange juice by half. Remove from stove and place in a mixing bowl. Season with lime juice, honey, salt, and pepper. Slowly whisk in the grapeseed and olive oil. (Use a mixer or an immersion blender if you prefer.) Adjust honey, lime, salt, and pepper to desired acidic/sweetness level. Can be kept up to one week in the refrigerator. |
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