ARUGULA, BLOOD ORANGE, AND FENNEL SALAD WITH WALNUT OIL

Arugula, Blood Orange, And Fennel Salad With Walnut Oil image

Number Of Ingredients 11

2 pounds salad arugula, , stemmed
4 blood oranges, peeled and sectioned
3 fennel bulbs, trimmed and cut into paper-thin disks
DRESSING:
2 cloves garlic, minced
1 lemon, juiced
1 orange, juiced
1/4 cup olive oil
1/2 cup walnut oil
2 tablespoons coarsely chopped fresh tarragon
sea salt and freshly ground pepper to taste

Steps:

In a large bowl, combine the arugula, oranges, and fennel.TO MAKE THE DRESSING: In a medium bowl, combine the garlic, citrus juices, and oils. Whisk the dressing until it begins to thicken. Stir in the tarragon, salt, and pepper.Toss the salad with the dressing and serve.From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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