Updated Monday, January 9th, 2006
Total Time: 15
Yield: 4 to 6 servings
Cut 1/2 inch off the top and bottom of the remaining 2 oranges. Carefully remove the outer white pith by slicing from cut end to cut end. Using a knife, carefully remove each individual segment, leaving no pith or membrane attached.
Place arugula in a large salad bowl, then toss with just enough dressing to coat. Divide the greens among four to six salad plates. Arrange the orange slices over the greens, then sprinkle with pine nuts and Gorgonzola. Drizzle with a little more of the dressing and serve immediately.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111