Arugula Salad with Blood Oranges & Pecans

This is a spicy salad due to the zing of arugula as well as the zing of blood oranges. Maple syrup in the dressing adds the sweetness that the salad demands. This recipe has wonderful complex tastes.

• 2 10-oz packages fresh spinach or 4 bunches leaf spinach, stems removed
• 2 blood oranges, peeled and sectioned
• 1/2 cup toasted chopped pecans
• 1/2 cup extra-virgin olive oil
• 1/4 cup mild red wine vinegar
• Salt and freshly milled pepper to taste
• 1/2 teaspoon maple syrup
• 1/8 teaspoon minced serrano chile, optional

METHOD

Shred spinach into bite-size pieces. Place in large salad bowl, with half the blood orange slices. Toss with vinaigrette (below) and garnish with remaining orange slices and chopped pecans.

Yield: 8-10 servings.

Contributor: David G.

 

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recipe from www.inmamaskitchen.com

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