Arugula Salad Recipe
With orange supremes, Laura Chanel goat cheese, silvered red onions, dried cherries and sunflower seeds tossed in a citrus vinaigrette (V, GF)
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Ingredients
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DRINKS
Method
DRINKS
- 1
Prepare greens
Rinse arugula thoroughly, dry well in a salad spinner or with towels, and tear or cut into bite-sized pieces. Place in a large mixing bowl.
- 2
Segment orange
Using a sharp knife, trim the rind and membranes from the orange and carefully cut between membranes to release orange supremes. Place supremes in a separate bowl and set aside; reserve any resulting juice for the vinaigrette.
- 3
- 4
Toast sunflower seeds
In a dry skillet over medium heat, toast sunflower seeds until fragrant and lightly golden, about 3–5 minutes. Stir frequently to prevent burning. Remove and cool.
- 5
Make citrus vinaigrette
Whisk together white wine vinegar, fresh orange juice, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking to emulsify. Taste and adjust seasoning if needed.
- 6
Assemble salad
In the large bowl, toss arugula with the vinaigrette until lightly coated. Gently fold in orange supremes, drained red onions, and dried cherries. Scatter goat cheese crumbles over the top and sprinkle toasted sunflower seeds.
- 7
Finish and serve
Season with additional salt and pepper to taste if desired. Serve immediately for best texture and flavor.
