Arugula Salad with Blood Orange Vinaigrette

By cirql8or

Recipe courtesy Emeril Lagasse, 2005

Ingredients

• 2 tablespoons olive oil
• 1/2 cup fresh porcini, thinly sliced
• Salt and freshly ground pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 cups arugula leaves, washed
• 1 cup red dandelion greens, washed
• 1/4 cup thinly sliced red onion
• 1 blood orange, segmented
• Blood Orange Vinaigrette, recipe follows

Details

Servings 2
Adapted from foodnetwork.com

Preparation

Step 1

Heat olive oil in a small skillet over medium-high heat. Add porcini, season with salt, pepper, and crushed red pepper, and saute until tender. Remove from heat.

Combine arugula, red dandelion greens, red onion, and orange segments in a bowl. Toss with vinaigrette to coat. Divide salad among 2 plates and top with porcini mixture. Serve immediately.