Caramelized kumquats, peppery arugula, and sweet pecans are tossed together in a blood-orange infused salad dressing to create this tasty, yet simple, salad
2tablespoonsblood-orange infused extra virgin olive oil
Salt and freshly ground pepperto taste
Note: If you like a lot of dressingdouble the recipe.
Instructions
Prepare the Dressing: In a large bowl, the same one you will use to dress the salad, whisk together the vinegar and mustard, while whisking, add the oil and whisk until well blended. Add salt and pepper, to taste. Set-aside.
Prepare the Kumquats: Slice the kumquats into small circles. Remove any seeds. Caramelize according to your chosen method. Set-aside.
If your nuts are not already toasted, toast them. Heat the oven to 350°F. Spread the nuts on a cookie sheet and place in the oven for 5 - 10 minutes, or until lightly toasted.
Place the clean/dry arugula into the bowl, add all the optional ingredients then toss to coat with the dressing. Place on individual plates and top with toasted nuts and caramelized kumquats.