Tuesday, December 21, 2010

Arugula Salad with Oranges and Figs

Ingredients

  • Dressing:
  • 1/3 cup thinly sliced shallots
  • 1/4 cup fresh lemon juice
  • 2 tablespoons finely chopped fresh mint leaves
  • 1 teaspoon sugar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • Salad:
  • 1 (5-ounce) package arugula
  • 5 oranges, peeled and thinly sliced crosswise
  • 1/2c. - 1c. chopped figs
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper (optional)

Preparation

1. To prepare dressing, combine first 7 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.

2. To prepare salad, combine arugula and three-fourths of dressing in a large bowl; toss gently to coat. Arrange about 1/2 cup arugula mixture on each of 10 salad plates; arrange orange slices and figs evenly over salads. Drizzle remaining one-fourth of dressing evenly over salads. Sprinkle evenly with 1/2 teaspoon salt and additional black pepper, if desired. Serve immediately. Or just toss in a big bowl and serve :)

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