Orange & Arugula Salad
Servings: 0
Ingredients
- Salad
- 1/4 cup sliced almonds
- 5 to 6 ounces baby arugula
- 2 oranges peeled and sliced into thin rounds
- 2 ounces goat cheese crumbled (about ½ cup)
- 1/4 cup thinly sliced and roughly chopped radishes
- Pinch of ground cinnamon to sprinkle on top
- Lemon dressing
- 1/4 cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 ½ teaspoons honey
- 1/4 teaspoon salt
Instructions
- First, toast the almonds: In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently (careful, they’ll burn!), about 5 minutes. Transfer them to a bowl to cool.
- Place the arugula on a large serving platter or into a large serving bowl. Arrange the oranges, toasted almonds, goat cheese and radishes on top. Sprinkle the top lightly with a pinch or two of cinnamon. Set aside.
- In a small bowl, combine the olive oil, lemon juice, honey and salt. Whisk together until blended. Taste, and add a little more honey if it’s unpleasantly tart.
- Once you’re ready to serve, drizzle the dressing lightly over the salad (you might have a little extra), toss, and serve immediately.
Notes
Recipe By: Cookie and Kate
Serving Size: 6
Serving Size: 6
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