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.
Yield: 2 servings