Ingredients

2/3 cup walnut pieces

2 navel oranges

1/4 cup walnut/olive oil

2T sherry/white wine vinegar

10oz arugula(approx 10 cups)

Salt and Pepper to taste

Preparation

  1. Toast walnuts in a dry skillet over medium heat, 3-5 mins. Let cool then chop coarsely.

  2. Grate 2 teaspoons of orange zest. In a small bowl whisk together zest, oil, vinegar. Add salt and pepper to taste.

  3. Peel oranges removing all pith. Using a knife, cut away all membrane from orange segments.

  4. In a large bowl, toss arugula with dressing until coated. Place arugula on plates, top with 3-4 orange segments and 1-1/2 tablespoons of walnuts, and serve.