Courtesy of Sue Lipsky - Storrs, CT
This tasty Arugula Salad recipe combines the ever-popular California Balsamico Bianco Oo-La-Pomegranate vinegar and another favorite, Citrus Reserve Late Harvest Olive Oil.
- 2 T Orange Juice
- 2 T California Balsamico Bianco Oo-La-Pomegranate Vinegar
- 1 T Honey
- 1/4 Cup Citrus Reserve Late Harvest Olive OIl
- Fresh Arugula
- Fresh Pecorino Romano Cheese to Taste
- Salt & Pepper to Taste
- Pomegranate Seeds or Orange Slices (Optional)
Blend orange juice, vinegar, honey and olive oil to make the salad dressing.
Toss dressing over fresh arugula. Top with fresh Pecorino Romano cheese. Salt and pepper to taste.