ARUGULA SALAD WITH BLOOD ORANGE VINAIGRETTE

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

Instructions

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.
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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.
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Yield: 2 servings

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