Thursday, March 5, 2009

Apple Arugula Salad with Blood Orange Dressing

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It sort of looks like I put Pepto Bismol on some arugula and call it a salad. The color of the dressing is the result of a make-shift blood orange goat cheese dressing that I made.

The dressing:
  • zest of half a lemon
  • 1 tablespoon of blood orange juice
  • 1/2 teaspoon of mustard
  • 1 teaspoon of herb goat cheese
  • 2 tablespoons of olive oil
  • salt and pepper to taste
The salad:
  • 3 cups of arugula
  • 1/2 a Fuji apple, cored and cubed small
  • 1/2 cup of walnut bits
  • several pieces of baby artichoke
It's sweet, tart, and tangy. The blood orange is less acidic than lemon or vinegar, with just enough sweetness to balance out the tangy flavor of goat cheese. It's a simple and delicious way to eat veggies and fruits.

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