Yes- a strange combo, especially for a salad- but man is it good. Tossed with Arugula and a tangy dressing, this is a perfect light appetizer for a wintery meal.
1/3 cup shallots- thinly sliced
1/4 cup lemon juice
2 tablespoons chopped mint leaves
2 teaspoons dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup extra virgin olive oil
1 package Arugula
30 oil-cured black & green olives
To prepare the dressing combine the first 7 ingredients & whisk in a bowl. Slowly add-in the oil while whisking.
For the salad, peel the oranges and thinly cut crosswise. Combine with the olives and arugula then toss with the dressing. Add salt and pepper to taste.
*note- this recipe serves 10, scale if necessary!
Adopted from Cookinglight.com