How to make vegetarian orange & arugula salad

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A salad that is both beautiful and flavorful makes an elegant start to any meal. I love the recipe below, which features sweet oranges, peppery arugula, crunchy nuts and creamy-salty Gorgonzola cheese. It hits all the right notes – in perfect harmony.
If you don’t care for blue cheese, you can substitute another variety. To maintain the creamy element, I’d recommend substituting a creamy goat’s cheese. If you can find the more spindly wild arugula, try using it half and half with the rounder baby arugula leaves. The wild stuff has an extra peppery kick to it.
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Cooktop Cove
Vegetarian Orange and Arugula Salad
4
10 minutes
None
10 minutes
3 tablespoons freshly squeezed lemon juice
1-1/2 teaspoons honey
1/4 teaspoon salt
1/4 cup extra-virgin olive oil
8 ounces arugula
2 oranges, peeled and thinly sliced into rounds
1/2 cup crumbled Gorgonzola cheese
1/3 cup chopped walnuts or pecans
Freshly ground black pepper
In a small bowl, whisk together the lemon juice, honey and salt.
Add the olive oil in a steady stream while whisking continuously until the dressing is emulsified.
Arrange the arugula on a serving platter. Arrange the orange slices over the top.
Sprinkle the cheese and nuts on top and drizzle on the dressing.
Finish with freshly ground pepper and serve immediately.
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