Ingredients:
4 cups arugula leaves, rinsed and drained shopping list
2 large oranges
4 oz gorgonzola, crumbled
1 c toasted almonds
No stick cooking spray
**********************
1 med-large beet, peeled
1 tbsp balsamic vinegar
Freshly cracked black pepper
olive oil
2 large oranges
4 oz gorgonzola, crumbled
1 c toasted almonds
No stick cooking spray
**********************
1 med-large beet, peeled
1 tbsp balsamic vinegar
Freshly cracked black pepper
olive oil
Preparation:
Cut each orange into 8 even wedges and remove as many seeds as possible.
Spray your grilling surface with no stick spray and heat to medium-high heat. Place orange wedges on grill and allow to grill until golden and lightly charred, about 2 minutes. Flip and repeat for second side of wedge.
Evenly divide arugula among four salad plates. Top with crumbled gorgonzola and toasted almonds. Top with warm, grilled orange wedges.
Drizzle lightly with balsamic beet dressing and serve.
**********
For dressing:
Preheat oven to 400. Drizzle a sheet of aluminum foil with olive oil and place beet in oil. Fold foil over to make a pocket and seal edges. Allow beet to roast 35-45 minutes or until easily pierced with a knife.
Allow beet to cool slightly and cut into chunks. Place chunks in blender, along with balsamic vinegar, and puree until smooth.
Slowly stream in olive oil until desired consistency is reached. Season with fresh cracked black pepper and use immediately, or store in fridge for up to two weeks.
Spray your grilling surface with no stick spray and heat to medium-high heat. Place orange wedges on grill and allow to grill until golden and lightly charred, about 2 minutes. Flip and repeat for second side of wedge.
Evenly divide arugula among four salad plates. Top with crumbled gorgonzola and toasted almonds. Top with warm, grilled orange wedges.
Drizzle lightly with balsamic beet dressing and serve.
**********
For dressing:
Preheat oven to 400. Drizzle a sheet of aluminum foil with olive oil and place beet in oil. Fold foil over to make a pocket and seal edges. Allow beet to roast 35-45 minutes or until easily pierced with a knife.
Allow beet to cool slightly and cut into chunks. Place chunks in blender, along with balsamic vinegar, and puree until smooth.
Slowly stream in olive oil until desired consistency is reached. Season with fresh cracked black pepper and use immediately, or store in fridge for up to two weeks.
No comments:
Post a Comment