Recipe Detail

Arugula Salad with Dried Cranberries, Tangerines, Pecorino and

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  1. 1 1/2 cups - orange juice
  2. 3 whole - cloves
  3. 1 whole - star anise
  4. 1 whole - cinnamon stick
  5. 1/4 cups - Champagne vinegar
  6. 1/4 cups - sherry vinegar
  7. 1 1/2 teaspoons - Dijon mustard
  8. 3/4 cups - extra-virgin olive oil
  9. 1/2 teaspoons - salt
  10. - freshly ground pepper
  11. 1 bags - 16 oz. baby arugula leaves
  12. 3 - tangerines or mandarin oranges peeled, segmented
  13. 1 pieces - 3 oz. pecorino cheese shaved into thin slices
  14. 1 cups - dried cranberries
  15. 1 cups - lightly toasted slivered almonds see note below for directions
  16. - freshly ground pepper


For the vinaigrette, combine orange juice, cloves, star anise and cinnamon stick in a small non-reactive saucepan; heat over medium-high heat to a boil. Cook until juice has reduced to about 1/2 cup, about 15 to 20 minutes. Remove from heat and set aside to cool.

Strain the mixture through a strainer into a medium bowl, and discard spices. Whisk together the vinegars and mustard into the bowl; slowly drizzle in the olive oil, whisking together until smooth. Season with 1/4 teaspoon of salt and pepper to taste. Cover and chill until ready to use.

Place arugula leaves into a large salad bowl; add half each of tangerine segments, pecorino shavings, dried cranberries and almonds. Add 1/2 cup of dressing and season to taste with remaining 1/4 teaspoon of salt and pepper to taste.

Toss until leaves are evenly coated. Transfer to individual bowls or plates and garnish with remaining tangerines, pecorino, cranberries and almonds.

To Lightly Toast Almonds: Place almonds on a baking sheet in a single layer in a 350° F oven for about 5 minutes until toasted.


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