Arugula and Navel Orange Salad

Preparation Time 20 minutes

Serves about 4 to 5

Ingredients

• Arugula – 1 bag (about 4 to 5 cups)

• Navel orange 1 large or 2 medium

Dressing

• Olive oil – 2 tbsp

• Red wine vinegar – 2 tbsp

• Maple syrup – 2 tbsp

• Dijon mustard – 1 tbsp

• Orange rind from the orange

• Orange juice – 2 tbsp

• Salt and Pepper to taste

Garnish

• Toasted walnuts or Pecans – 2 tbsp

Method

1. In a bowl whisk all the ingredients for the dressing. Adjust the seasoning with salt and pepper.

2. Cut the oranges into thin discs.

3. In a bowl, toss the arugula and orange discs with the vinaigrette, until nicely coated.

4. Sprinkle toasted walnuts or pecans before serving.

Notes:

• You can either toast nuts on a skillet or in the oven. To toast nuts on a skillet, heat a skillet over medium heat, add the nuts while continuously stirring them. The oil from the nuts will help in toasting the nuts.

• To make them in the oven, pre-heat the oven to 350 F, and spread some nuts on a sheet pan. Bake them for about 10 minutes or so. Stir them one time while moving the nuts around, so all are toasted evenly.

• The salad goes really well as a side dish to roast chicken or steak.