Serves: 2
INGREDIENTS
- 2 handfuls baby arugula
- 2 heirloom navel oranges, peeled with the fillets removed
- 1 blood orange, peeled with the fillets removed
- 1 chicken breast, poached and shredded (recipe here)
- 2 tablespoons pomegranate seeds
- 2 cups croutons
- ˝ cup lightly toasted walnuts (recipe below)
- Heirloom Citrus Vinaigrette to taste (recipe below)
DIRECTIONS
- Add one handful of baby arugula to each of two plates.
- Spread the chicken, oranges, croutons, pomegranate seeds and walnuts around the plate.
- Finish with vinaigrette to taste.
Toasted Walnuts
OVEN DIRECTIONS
- Preheat oven to 350 degrees.
- Place ˝ cup of walnuts on a cookie sheet in a single layer
- Bake 8 – 10 minutes.
STOVE TOP DIRECTIONS
- Place ˝ cup of walnuts in a skillet over medium-high heat.
- Heat 3-5 minutes stirring frequently.
Heirloom Citrus Vinaigrette
INGREDIENTS
- ˝ cup heirloom orange juice
- ˝ cup Fairway Extra Virgin Olive Oil
- 2 tablespoons red wine vinegar
- Fairway Sea Salt
- Fairway Tellicherry Pepper
DIRECTIONS
- Add the olive oil and the orange juice to a bowl and whisk.
- Add the salt, pepper and red wine vinegar. Whisk it all together and drizzle on the salad.
