- 4 c. arugula
- 1 small red onion, thinly sliced
- 3 oz. goat cheese, crumbled
- 2 tbsp. O Orange Blossom Vinegar
- 1 tsp. Dijon mustard
- 4 tbsp. extra virgin olive oil
- tsp. pepper, to taste
- tsp. salt, to taste
Arrange arugula on a serving platter and sprinkle sliced onions and crumbled goat cheese over the top. In a small glass bowl, combine vinegar and mustard. Using a whisk, gently stream in olive oil until mixture emulsifies, then season with salt and pepper. Pour vinaigrette over salad and serve immediately.
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