Holiday Entertaining 2001: Comfort Foods


  Arugula Salad

The Chef
PATRICIA YEO of AZ

Servings
Serves six.

Ingredients
1 shallot, diced
1/4 cup red-wine vinegar
1 tablespoon Dijon mustard
1/2 cup olive oil
1 tablespoon hazelnut oil (optional)
1 bunch arugula, stems removed and leaves torn into bite-size pieces
1 bunch watercress, stems removed
1 cup orange segments

Cooking Instructions
Whisk together the shallot, vinegar, mustard, olive oil, and hazelnut oil in a bowl. Add the arugula, watercress, and orange segments to a large bowl and dress with the vinaigrette.

BestWith
Yeo's Duck Schnitzel With Orange-Hazelnut Brown Butter.





 
 
   
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