Arugula Blood Orange And Bleu Cheese Salad Recipes

ARUGULA, BLOOD ORANGE, AND BLUE CHEESE SALAD

Steps:

• Combine arugula and cheese in large bowl. Remove peel and white pith from oranges. Cut between orange membranes to release segments into bowl with arugula and cheese. Pour oil and lemon juice over; toss to blend. Season with salt and pepper.

ENDIVE, ORANGE & ROQUEFORT SALAD

Steps:

• In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Cut the head of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a medium bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membrane. Sprinkle with salt and serve.

ORANGE, ROASTED BEET, AND ARUGULA SALAD

Steps:

• Preheat oven to 450 degrees. Wrap beet tightly in parchment paper-lined aluminum foil; place on a rimmed baking sheet. Cook until tender when pierced with the tip of a sharp knife, 45 to 50 minutes. When cool enough to handle, rub off skins, using paper towels to keep your hands from staining. Cut into wedges.
• Meanwhile, prepare oranges; Slice off both ends of each with a paring knife. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from membranes into another bowl, and add any accumulated juice from the segments.
• Add oil, vinegar, and mustard to orange juice; season with salt and pepper, and whisk to combine. Add arugula, and toss to coat with dressing. Divide arugula among four plates. Top with beet wedges, orange segments, and goat cheese. Serve immediately.

ARUGULA, BLOOD ORANGE AND BLEU CHEESE SALAD

Steps:

• Combine arugula and bleu cheese in a large bowl.
• Remove peel and white pith from orange.
• Cut between membranes to release orange segments into bowl with arugula and bleu cheese.
• Pour oil and lemon juice over and toss to blend.
• Season with salt and pepper.
• Enjoy!

TRADITIONAL BLACK & BLEU SALAD

Steps:

• In a small bowl, whisk together all the dressing ingredients, except the oil.
• Slowly whisk in the oil to incorporate, pour about 2 large tablespoons of the vinaigrette over the steak and mix; refrigerate the rest until needed.
• Heat a medium sauté pan over high/medium-high heat with a little oil in it.
• Add the mushroom slices, season with salt and pepper, and brown on both sides.
• Add the steak and sauté until browned.
• Place the European mixed greens on a large plate or bowl, sprinkle the onions over the top, pour the steak and mushrooms in the center, places the mandarin orange sections around the steak and mushrooms, sprinkle with blue cheese and salt and pepper, pour on dressing.
• ENJOY!

BLOOD ORANGE, BLUEBERRY, AND FETA SALAD

Steps:

• Divide spinach and arugula greens evenly among 4 plates. Top with blood orange slices, blueberries, walnuts. Set the feta in the middle of the salad.
• Whisk olive oil, lemon zest and juice, shallot, Dijon mustard, and pepper together in a ball. Drizzle over the salads.