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Arugula Salad With Blood Orange Vinaigrette

  • Yield: 2 servings


  • 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


  • 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.