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Arugula Salad
PATRICIA YEO
of
AZ
Serves six.
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
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.
Yeo's Duck Schnitzel With Orange-Hazelnut Brown Butter.
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