Citrus Salad over Bed of Arugula with a Date and Fig Balsamic Vinaigrette, Almonds, and Green Olives

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Citrus Salad over Bed of Arugula with a Date and Fig Balsamic Vinaigrette, Almonds, and Green Olives

Ingredients

  • Citrus Salad over Bed of Arugula with a Date and Fig Balsamic Vinaigrette, Almonds, and Green Olives
  • You can use pomegranate vinegar, cider vinegar, or white balsamic vinegar, or rice vinegar.
  • Serves 4
  • Vinaigrette:
  • 2 teaspoons honey
  • salt and pepper to taste
  • 2 tablespoon date and fig balsamic vinegar
  • 6 tablespoons olive oil
  • 4 ounces baby salad greens
  • ½ small red onion or 1 large shallot, thinly sliced
  • 2 oranges, peeled, sliced and quartered or cut into segments
  • 1/2 cup sliced, pitted picholine olives
  • 2 tablespoons toasted almonds or pistachios

Instructions

In a small bowl, add honey, salt, pepper and vinegar and whisk until combined. Slowly drizzle in olive oil. Taste for seasoning. Set aside.

In a bowl, add onion, oranges, olives, salt and pepper. Toss gently. Place arugula in a bowl and toss with some vinaigrette to lightly coat. Place arugula on individual salad plates and top with orange mixture and drizzle with vinaigrette and sprinkle with almonds. Serve.

 

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