Claudina's Kitchen

Baby Arugula Salad with Blood Oranges, Kumquats, Toasted Almonds, Sheep’s Feta, and Blood Orange-Pomegranate Vinagrette

Ingredients

• 3 blood oranges
• 3 T. champagne vinegar
• 1 t. pomegranate molasses
• 1 t. fresh chives, chopped
• 1 T. honey
• ½ t. mustard
• ¼ c. walnut oil
• Kosher salt and pepper
• 16 oz baby arugula
• 5-6 kumquats, thinly sliced and seeded
• ¼ c. sliced almonds, toasted
• ¼ c. sheep’s feta, crumbled
  

Preparation

• Cut away pith from blood oranges.  Cut between membranes to make slices.  Squeeze juice into medium bowl from scraps (should make about ¼ cup of juice)
• To blood orange juice add champagne vinegar, pomegranate molasses, chives, honey, mustard.  Wisk to combine.  Slowly add walnut oil, wisking constantly to incorporate.  Add salt and pepper to taste
• Rinse and spin lettuce and place in salad bowl
• Add orange and kumquat slices, almonds, and feta.
• Toss with vinaigrette and serve immediately.

Serves: 6

Related Posts: Kumquats: Gems of the Citrus Family?

Grilled Fig, Nectarine & Arugula Salad with Toasted Pistachios, Sheep's Feta and Black Fig-White Balsamic Vinaigrette

With the combination of figs and nectarines, I find this salad to be a delicious transition from summer into fall...

Ingredients

• 8 oz arugula, washed and spun
• 1 medium nectarine, quartered
• 4 figs (black or white), sliced lengthwise
• 2 T. lemon juice
• 2 t. honey
• 1/2 c. sheep's feta, crumbled
• 1/4 c. pistachios, freshly toasted and cooled
• 1/2 c. black fig-white balsamic vinegar
• 1/4 c. walnut oil
• one shallot, thinly sliced
• 1/2 t. mustard
• 1 t. honey
• 1/2 t. fresh chives or thyme

Preparation

Grilled Figs

• Mix lemon juice and honey.  Toss figs and nectarines and marinate for 10 minutes. 
• Grill on each side in panini maker or outdoor grill until carmelized grill marks appear and fruit is slightly softened. 
• Slice figs in thirds lengthwise and nectarines in quarters lengthwise. Cool for 10 minutes.

Vinaigrette

• In food processor combine vinegar, shallots, mustard, honey, and chives or thyme.  Blend until smooth. 
• With processor running, add walnut oil in thin stream until emulsified.

Salad

• In salad bowl combine arugula, nectarines, figs, pistachios, and sheep's feta. 
• Add dressing and toss to coat evenly.  Serve immediately.

Serves: 4-6 people

Related Posts:  Fall is for Figs!

Related Recipes: Black Fig-White Balsamic Vinegar

Black Fig-White Balsamic Vinegar

This simple vinegar recipe is a great way to capture figs at the peak of the season for use all winter long. It has a deep red color that makes it look like pureed strawberries and taste tangy-sweet and fruity. This vinegar pairs particularly well with peppery arugula, but works with lots of other salad greens too. It also goes nicely with grilled chicken or shrimp.

Ingredients

• 10 black figs, stemmed and sliced in half
• 1/2 c. green grapes (I use early-season Thompson grapes, which are small and particularly sweet with a thin skin)
• 1 c. white balsamic vinegar
• 1 T. lemon juice

Preparation

• Combine all ingredients in food processor or blender and puree until smooth.
• Store in refrigerator

When making vinaigrette using this vinegar, it goes particularly well with walnut oil. 

Related Posts: Fall is for Figs!

Related Recipes: Grilled Fig, Nectarine & Arugula Salad with Toasted Pistachios, Sheep's Feta, and Black Fig-White Balsamic Vinaigrette

Strawberry, Blood Orange & Arugula Salad with Feta & Pistachios

In mid-spring the intersection of sweet, first-of-the season strawberries from the farmer's market along with last-of-the season blood oranges is something to treasure.  I love the combination of sweet and sour fruits, creamy feta, sweet and nutty pistachios, and peppery arugula in this salad.

Ingredients

• 8 cups baby arugula, washed and spun
• 3 blood oranges, segmented with rind and membranes removed
• 1/2 c. strawberries, sliced in 1/2 or 1/4ths
• 1/4 c. pistachios, toasted and cooled
• 1/4 c. sheep's feta, crumbled
• 1/2 c. Blood Orange & Meyer Lemon Dressing

Preparation

• In large salad bowl combine arugula, oranges, strawberries, pistachios, and feta.
• Add dressing and toss to combine.  Serve immediately.

Blood Orange & Meyer Lemon Dressing

A delicious citrus dressing on many green salads...pairs well with fruits such as oranges, strawberries, and kumquats, cheeses such as feta and ricotta salata, and nuts such as pistachios and almonds.

Ingredients

• 1 shallot, finely minced
• 1/2 t. dijon mustard
• 1-2 t. honey
• juice of one blood orange
• juice of one meyer lemon
• 1-2 T. champagne vinegar
• 1 T. chopped fresh mint or chives (optional)
• 1/4 - 1/2 c. extra virgin olive oil

Preparation

• In an 8-12 oz. jar with a tight-sealing lid add shallots, mustard, honey, orange juice, lemon juice, and 1 T. vinegar.  Add equal amount of olive oil.  Seal jar and shake until well-combined.
• Adjust for honey and vinegar. 
• Incorporate herbs as desired.

Arugula Salad with Candied Chestnuts, Stilton Blue, Dried Tart Cherries and a Fig Balsamic Dressing

A delicious and unique winter salad combining some of my favorite ingredients...

Ingredients

• 8 ounced arugula (either baby arugula or torn larger leaves)
• 1/2 c. dried tart cherries
• 1/2 c. candied chestnuts  (see recipe)
• 1/2 c. crumbled stilton blue cheese
• 1/4 c. fig balsamic vinegar
• 1/4 c. extra virgin olive oil
• 1 t. dijon mustard
• pinch salt and pepper

Preparation

• Wisk vinegar, olive oil, mustard, and pinch each of salt and pepper.
• Mix arugula, cherries and chestnutsin large bowl. 
• Add vinaigrette and toss to combine.
• Plate salad and top with stilton blue.  Serve.

Related Posts: Chestnuts Roasting...