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Arugula Salad in Blood Orange Vinaigrette
Category:Salads
# of Servings: 4
Submitted by: J.P. Samuelson
Description:
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
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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