Blood Orange Salad with Arugula and Olives

Provided by Lindsay Guest Chef Diane Morgan

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At a Glance:

Prep Time:

20 minutes

Servings:

10

This minty citrus salad is a refreshing accompaniment to a wintertime dinner or buffet. Every component of the salad can be prepared and ready to serve well in advance. Make the dressing several hours or even a day in advance, if it is convenient to do. Buy washed and ready-to-use arugula or mâche in five-ounce bags. It takes time to peel and slice the blood oranges, so get that done ahead, arranging the oranges on a plate covered with plastic wrap, and set them aside at room temperature until ready to assemble the salad.

Ingredients:

Directions:

To make dressing, in small jar with tight-fitting lid, combine shallots, olive oil, lemon juice, mint, mustard, sugar, salt, and pepper. Cover tightly and shake vigorously to blend. Taste and adjust seasoning. Set aside. (The dressing can be made 1 day in advance and refrigerated. Remove from the refrigerator 2 hours before serving.)

To arrange salad, divide the orange slices evenly among 10 salad plates, arranging them in a ring, leaving the center open. Toss the arugula or mâche with just enough dressing to lightly coat the greens. Divide and mound a cluster of greens in the center of each plate overlapping the oranges slightly. Drizzle the remaining dressing evenly over the oranges. Arrange 3 olives on each plate. Grind a bit of freshly ground pepper over each salad. Serve immediately.

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