Blood Orange, Olive, And Arugula Salad

1. 1

   Wash and dry the arugula, then divide between two dinner plates.

2. 2

   Cut the ends off the oranges, then peel them with a sharp knife. Segment each orange over a bowl to catch the juices, then distribute the orange segments between the two plates, reserving any juice. (Amanda and Merrill's video on this is really helpful if you've never done this before.)

3. 3

   Toast the hazelnuts either in a small skillet or in the microwave oven (1 minute on high, stopping halfway through to shake the plate). Let the nuts cool for a few minutes, then rub them in a clean dish towel to remove as many of the skins as possible. Coarsely chop the nuts and distribute between the two plates.

4. 4

   Break the goat cheese into small chunks and distribute between the two plates.

5. 5

   Drizzle any remaining orange juice over the arugula, then drizzle 1 tablespoon olive oil over each plate. Sprinkle each one with half of the salt and pepper and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.