I prepared this salad on the WBIR noon show and it presented beautifully. It tasted fantastic and it is easy to make. I demonstrated a few tips on how to section an orange and slice fennel. This was a modification of a salad I made in cooking class several years ago. That is the beauty of making it yourself. You can create your own version.
Serves 8
Ingredients:
1 pound asparagus
Extra virgin olive oil for brushing
Kosher salt and freshly ground pepper
4 cups Arugula
1 medium cucumber, diced
1 orange, segmented into sections or 1 small can mandarin oranges
1 cup fennel, thinly sliced
8 ounces goat cheese, cut into ¼ inch slices
½ pound penne pasta, cooked al dente and cooled
For the vinaigrette:
1 teaspoon orange zest, finely grated, 2 medium oranges, reserve oranges for juice
¼ cup fresh squeezed orange juice
2 tablespoons good quality balsamic vinegar
2 tablespoons honey
1 tablespoon fennel fronds, coarsely chopped
¾ cup extra virgin olive oil
Salt and pepper for seasoning
Instructions:
Light a grill or preheat a grill pan. Brush the asparagus with oil and season with salt and pepper. Grill over high heat, turning until tender, about 3-5 minutes. Cool and cut into 1 inch pieces.
In a large bowl, toss the arugula with the grilled asparagus, cucumber, oranges, fennel and pasta.
For the vinaigrette
In a bowl, combine the orange juice, vinegar and honey with a pinch of salt and pepper. Gradually whisk in the oil until emulsified.
Add the goat cheese, fennel fronds and orange zest.
Pour the dressing over the salad and toss.
Cooking Wiser
To save time use canned Mandarin oranges
To save time and arm muscles make the vinaigrette in a food processor
Use your favorite pasta, bowtie would make a nice presentation
If goat cheese isn't your favorite use any cheese, for example parmesan or cheddar.
Reserve about 1/4 cup pasta water to toss on pasta to prevent it from sticking