Arugula Citrus Salad

This arugula and citrus salad is the perfect light winter dish. The fresh grapefruit and orange segments paired with the peppery arugula are topped with crunchy toasted hazelnuts, tart pomegranate seeds, and Parmesan cheese. The fresh salad is tossed with a mustard salad vinaigrette. The combination of flavors and textures make this salad one of the best I have ever had.

With bright red, green, and gold colors, this salad is not only a burst of flavor, but is a feast for the eyes, too. This would be a perfect salad for a first course for any holiday dinner party.

Arugula Citrus Salad

Arugula Citrus Salad

Arugula Citrus Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Arugula Citrus Salad

The combination of peppery arugula, bright citrus, sweet pomegranate, and crunchy hazelnuts make this arugula citrus salad a hit.

Ingredients

    For the Dressing:
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon white wine vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • For the Salad:
  • 1 (5 ounce) package baby arugula
  • 2 grapefruits
  • 2 oranges
  • 1 cup hazelnuts, toasted (instructions below)
  • 1 cup pomegranate seeds
  • 1/2 cup grated parmesan cheese

Instructions

  1. Pre-heat the oven to 350ºF. Spread the hazelnuts onto a baking sheet. Toast for about 10 minutes until golden brown and fragrant. Let cool and coarsely chop.
  2. For the dressing, put the Dijon mustard, garlic, orange juice, and white wine vinegar in a bowl. Whisk in the olive oil. Season with salt and pepper.
  3. Slice off the tops and bottoms of the grapefruits and oranges. Run the knife down the sides of each grapefruit and orange removing the peel and pith. Using a pairing knife, cut the fruit segments apart from in between the membranes.
  4. In a salad bowl, toss together the arugula with the dressing (you may have some dressing left over, pour a little and then taste to see if you need to add more).
  5. Divide the arugula among 4 plates, top each with the citrus segments, toasted hazelnuts, pomegranate seeds, and parmesan cheese.
http://www.sagerecipes.com/2012/06/26/summer-citrus-salad/