Orange-Blueberry Salad With Arugula and Tarragon

• FAST
• VEGETARIAN

Ingredients

1. 8 navel oranges
2. 2 tablespoons sugar
3. 2 teaspoons Dijon mustard
4. 1/4 teaspoon freshly ground pepper
5. 2 teaspoons arrowroot dissolved in 1/4 cup cold water
6. 2 teaspoons finely chopped fresh tarragon
7. 1 pint blueberries, rinsed and dried
8. 1 pound arugula, large stems discarded

1. Squeeze the juice from 2 of the oranges into a strainer set over a small nonreactive saucepan. Add the sugar, mustard and pepper to the pan and bring to a boil over high heat. Whisk in the dissolved arrowroot and stir over the heat just until thickened. Transfer the dressing to a small bowl and chill over ice until cool. Stir in the tarragon.
2. Meanwhile, using a sharp knife, peel the 6 remaining oranges. making sure to remove all the bitter white pith. Quarter the oranges lengthwise, then slice them crosswise 1/4 inch thick. Place in a medium bowl and add the blueberries. Stir in the dressing.
3. Arrange the arugula on a serving platter, mound the fruit in the center and serve.