Spinach and Arugula Salad

[Guest guest]

Spinach and Arugula Salad

 

1 cup baby spinach

1 cup small arugula leaves

1 small tomato, cut into small wedges

1 small seedless orange

1 teaspoon crumbled dried thyme

1/4 teaspoon freshly grated orange zest

salt to taste

freshly ground pepper to taste

2 tablespoons extra virgin olive oil

 

Wash and dry the spinach and arugula leaves. Arrange the leaves on two

individual plates and top with the tomato. Halve the orange. Peel half of the

orange and cut into small pieces. Use the remaining half of the orange to

provide juice and orange zest. In a small bowl mix together two tablespoons

juice squeezed from the reserved orange half, thyme, orange zest, salt and

pepper. Slowly mix the oil into the dressing by briskly whisking. Pour the

dressing evenly over the two plates and serve, or serve the dressing on the

side.

Makes 2 servings.