Arugula Salad With Homemade Orange Poppy Seed Dressing
Round out your springtime brunch with the ultimate light side: a garden-fresh, leafy green salad. Arugula and watercress are ideal for this healthy recipe as both are cool-weather crops harvested in spring, with a crisp, peppery flavor. Fresh orange slices, tart strawberries and sweet blueberries scattered on top harmonize well with the from-scratch orange-poppy seed vinaigrette. Sprinkle on blue cheese crumbles for a savory, creamy note.
2 navel oranges
6 cups fresh pre-washed arugula
1 cup fresh pre-washed watercress
1 cup fresh blueberries
1/2 cup quartered strawberries
fine grain sea salt
1/3 cup blue cheese crumbles
1/2 cup freshly squeezed orange juice
1/4 cup extra-virgin olive oil
2 tablespoons honey
1 teaspoon granulated sugar
2 tablespoons white wine vinegar
pinch of salt
1 teaspoon poppy seeds
Cook’s note: Arugula, left, and watercress, right, are readily available in spring, have a uniquely peppery flavor and offer many health benefits. But, feel free to swap in your favorite spring mix of greens instead, if you prefer.
Segment the oranges by cutting away their peels and pith using a serrated knife. Cut between the membranes to segment the orange. Pat orange segments dry with paper towels and set aside. Tip: After segmenting the oranges, you can squeeze the juice from the leftover membranes for the freshly squeezed orange juice called for in the vinaigrette recipe.
Arrange the greens on a large platter. Top with orange segments, blueberries, strawberries, a pinch of salt and freshly ground pepper. Sprinkle on the blue cheese crumbles.
Gather ingredients (Image 1). Combine the orange juice, oil, honey, sugar, vinegar and salt in a bowl or a salad dressing mixer bottle. Whisk (or shake) together until well blended, about 2 minutes. Add poppy seeds and mix again to combine (Image 2). Serve the vinaigrette on the side, or dress the salad just before serving (Image 3).