A colorful, texture filled salad for the winter table.
Author: Katie Workman
For the Lemon Vinaigrette
1large shallotthinly sliced
Kosher or coarse salt and freshly ground pepperto taste
For the Salad
1small red onionhalved and very thinly sliced
2cara cara or blood oranges
Make the vinaigrette. In a small container, combine the shallots, lemon juice, rice vinegar, olive oil, salt and pepper. Shake to blend.
Place the arugula in a large serving bowl with the onion. Peel the oranges, and use a paring knife to remove all of the white pith from the outside of the fruit. Cut the oranges crosswise into slices, and cut those slices into 4 pieces. Add these to the bowl. Pour the dressing on the salad, and toss to combine. Scatter the pomegranate seeds over the top and serve.