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

Bob Chambers
June 1993

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Recipe Summary

Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Arrange the arugula on a serving platter, mound the fruit in the center and serve.

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