seasonal RECIPES for those who love to EAT
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1. Combine parsley, garlic, olive oil, vinegar, and lime juice in a bowl and whisk vigorously until mixed well. (Alternatively, pour the ingredients into an airtight jar or bottle and shake.) Season with salt and pepper to taste; set aside.
2. Peel orange and separate segments. With a sharp knife, cut orange segments in half, creating bite-sized chunks.
3. Divide arugula evenly among 4 wide, low bowls or medium-sized salad plates.
4. Trim greens from fennel and remove outer layers. Thinly slice fennel bulb cross-wise (perpendicular to the fennel "grain") and break slices apart with your fingers.
5. Roughly chop almonds.
6. Combine orange pieces, fennel slices, almonds and cheese in a mixing bowl. Toss with 1/2 of the citrus dressing.
7. Divide mixture equally and arrange on beds of greens. Serve with remaining dressing on the side. (Left over dressing will store in the refrigerator in an airtight container for approximately one week.)
1 Large ripe blood orange
4 c. Baby arugula; lightly packed
1 Small fennel bulb
1/2 c. Whole almonds; roasted and lightly salted
1/2 c. Crumbled goat cheese
1/4 c. Fresh Italian (flat-leaf) parsley leaves; minced finely
2 Cloves fresh garlic, peeled and minced finely
1/2 c. Extra virgin olive oil
1/4 c. Red wine vinegar
1/4 c. Fresh lime juice
Prep. Time: 15 minutes
Cook Time: 0 minutes
Tart blood orange slices tossed in a tangy citrus dressing with almonds and goat cheese, served atop a bed of baby arugula greens.
Perfect as an appetizer, light lunch, or healthy afternoon snack, this flavorful salad will help satisfy those mid-winter cravings for fresh produce. If blood oranges are not available in your area, you can substitute with navel oranges, ruby red grapefruit, or any other tart citrus fruit.