Ingredients
FOR THE SALAD
1 orange
2 pears
4 cups arugula
¼ cup pitted green olives
2 tablespoons chopped fresh mint and dressing
FOR THE DRESSING
cup olive oil
⅓ cup sherry vinegar or wine vinegar (or to taste)
1 to 2 teaspoons Dijon mustard
Salt and freshly ground black pepper
Instructions
Step 1
Make the dressing. In a jar, combine olive oil, vinegar, Dijon mustard, salt and freshly ground black pepper. Cover and shake vigorously.
Step 2
Peel the orange and divide into sections. Roughly chop pears into chunks and arrange on a bed of arugula. Add pitted green olives and the orange sections. Top with mint and dressing. Store leftover dressing in the refrigerator.
Tip
Dressing variation: Skip the mustard. Use red-wine vinegar and add 1 tablespoon chopped cilantro, ¼ teaspoon cumin and a pinch of coriander.
Thank you to New York Times for this recipe