- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Yield: 4 servings
The bitterness of the arugula in this salad perfectly complements the sweet tangerine vinaigrette and warm goat cheese. Sometimes, I will add frisée to this salad recipe for its peppery flavor and crazy texture.
Contents
Ingredients
- 1 head of romaine lettuce, washed, dried, and cut into 1-inch-thick ribbons
- 1 cup arugula (preferably first-cut leaves), washed and dried
- 2 cloves of garlic, sliced in half and smashed with the hilt of a knife
- 3 tablespoons extra virgin olive oil
- 1/2 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons of fresh tarragon
- 1 teaspoon of oregano
- salt and fresh black pepper
- 1 can mandarin oranges, drained, syrup reserved
- 2 green onions, sliced, including the stalk
- 1/4 cup slivered almonds
- 2 ounces chevre goat cheese, sliced into discs
- 1 teaspoon butter
Instructions
- Rub the garlic over the inside of a medium salad bowl. Add oil, vinegar, and Dijon mustard and beat until emulsified.
- Add the 2 tablespoons of juice from the oranges, herbs, and seasonings. Blend well.
- Toast the almond slivers by melting butter in a small frying pan. Add almonds. Cook, stirring frequently, until the almonds turn pink.
- Set aside a few almond slivers and orange slices for garnish. Add most of the almonds, lettuce, and remaining ingredients to the salad bowl.
- Toss to coat the lettuce leaves and orange slices. Transfer the salad to the plates. Garnish with toasted almonds, room-temperature goat cheese, and the remaining mandarin orange slices.
- Serve this with a glass of sparkling wine, such as a blanc de noire or rosé champagne or prosseco, or (one of my favorite Italian white wines) a delicious verdiccio.
