Arugula Salad with Mandarins

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Recipe Courtesy of Capay Valley Farm Shop

INGREDIENTS

⅓–½ pound arugula
2 satsuma mandarins or other tangerines, peeled and sectioned
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar or other vinegar of choice
2 teaspoons honey
⅓ cup chopped almonds or walnuts
2 oz feta cheese (optional)
¼ red onion, thinly sliced (optional)

PREPARATION

  • Combine oil, vinegar, and honey in a small jar with a tight-fitting lid. Shake to combine.
  • In a skillet or frying pan over medium heat, toast nuts, shaking frequently to prevent burning.
  • When warmed and lightly browned, about 2 minutes, remove from heat and set aside.
  • Combine arugula, mandarins, sliced onion, and dressing in a bowl. Toss. Top with feta cheese and toasted nuts.

Serves 2–3. Prep time, 15–20 minutes (including time to toast nuts).

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