My F&W
quick save (...)

Orange-Blueberry Salad With Arugula and Tarragon

  • SERVINGS: 6 to 8
  • FAST

With sweet-tart fruit, peppery arugula and tangy dressing, this salad is delicious with grilled duck, quail or squab.

  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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.