Wild Arugula And Beet Salad With Orange Walnuts And Tarragon Food

BEET AND ARUGULA SALAD

Steps:

• In a large bowl, combine arugula, beets, walnuts, cranberries and goat cheese.
• In a small spouted cup or mason jar, combine extra virgin olive oil, balsamic vinegar, dijon mustard, garlic, salt and pepper. Whisk to combine.
• Drizzle dressing over the salad and gently toss together. Adjust seasonings, serve and enjoy!

WILD ARUGULA AND BEET SALAD WITH ORANGE, WALNUTS AND TARRAGON

Steps:

• Combine the salad ingredients in a large bowl.
• Whisk together balsamic vinegar, salt, sherry vinegar, garlic, walnut oil and olive oil. Toss with salad. Season if desired with freshly ground pepper.

BEET, ORANGE AND ARUGULA SALAD

Steps:

• In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
• Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.

ORANGE, ROASTED BEET, AND ARUGULA SALAD

Steps:

• Preheat oven to 450 degrees. Wrap beet tightly in parchment paper-lined aluminum foil; place on a rimmed baking sheet. Cook until tender when pierced with the tip of a sharp knife, 45 to 50 minutes. When cool enough to handle, rub off skins, using paper towels to keep your hands from staining. Cut into wedges.
• Meanwhile, prepare oranges; Slice off both ends of each with a paring knife. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from membranes into another bowl, and add any accumulated juice from the segments.
• Add oil, vinegar, and mustard to orange juice; season with salt and pepper, and whisk to combine. Add arugula, and toss to coat with dressing. Divide arugula among four plates. Top with beet wedges, orange segments, and goat cheese. Serve immediately.

FENNEL, ORANGE AND WALNUT SALAD

Steps:

• Remove the tough outer leaves of the fennel, cut off the tops and discard; cut each bulb in half and cut out the cores (and discard them too).
• Lay each fennel half in turn on cutting board (cut, flat side down) and slice as thinly as possible; transfer to a large mixing bowl.
• Slice one orange in half (horizontally) and juice one of the halves, setting juice aside.
• Slice the remaining 1 1/2 oranges horizontally; remove the peel from each slice, then separate the individual sections (you should end up with thin triangles) which then are added to the fennel slices.
• In a small bowl, whisk together the lemon juice, reserved orange juice, olive oil, salt and pepper.
• Pour over the fennel and oranges and mix well; allow to marinate at least 30 minutes and preferably one hour in the refrigerator.
• Just before serving, sprinkle the walnut pieces over the salad and mix well.

ARUGULA (ROCKET), BEET, AND GOAT-CHEESE SALAD

Steps:

• In a small bowl, whisk together shallot, vinegar, orange juice, and oil; season with salt and pepper. Place beets in a small bowl. Pour 1/3 of the dressing over beets; toss to coat.
• Place walnuts in a shallow dish. With your hands, form goat cheese into 12 equal balls. Roll balls in walnuts, turning to coat completely, then flatten into disks.
• Place arugula and romain lettuce in a large bowl. Drizzle greens with remaining dressing, and toss to combine. Divide among plates, and top each serving with some of the sliced beets and 3 goat-cheese disks.