Arugula Salad with Beans and Orange Vinaigrette
Servings: 4
Ingredients
Vinaigrette:
- 1/2 large orange juiced
- 1/4 cup Olive Oil
- Dash of Kosher Salt and Black Pepper
Salad:
- 3 cups of arugula
- 1 large orange zested, then peeled and 1/2 cut into segments {other half reserved for vinaigrette}
- 1 tablespoon olive oil
- 1/2 cup red onion cut into small wedges or large dice
- 2 cup cannelloni or flageolet beans cooked and reserved, or one 14 ounce can drained and rinsed
- 8 ounces Burrata cheese 2 large balls, torn into pieces
Instructions
Vinaigrette:
- Squeeze orange juice into a small bowl, add pinch of salt and pepper and whisk in olive oil. Set aside.
Salad:
- Zest orange, cut orange in half {reserving half of orange for vinaigrette} peel and cut remaining half into bite size segments.
- If using fresh beans, cook according to directions, if using canned drain, rinse and set aside.
- In a skillet add a tablespoon of olive oil over medium-high heat. Add onion and cook until tender and browned along edges. Remove and allow to come to room temperature before adding to greens.
- In a large bowl add arugula, orange segments, beans, burrata pieces and red onion add vinaigrette, toss to coat.
- Serve.