Ingredients
2 teaspoons Dijon mustard
5 tablespoons mandarin orange juice
2 tablespoons Orange Muscat Champagne Vinegar
1 tablespoons Walnut Oil
1 tablespoon minced orange zest
1 teaspoon sugar
1 teaspoon poppy seeds
6 cups arugula, washed and patted dry
1 cup mandarin oranges
1/4 cup nicoise olives, halved
1/4 cup chopped walnuts
Parmesan shards
Directions
1. In a large bowl, blend first seven ingredients and set aside.
2. Divide the arugula among eight salad plates. Top the arugula with the mandarin oranges, olives, and nuts. Drizzle the dressing over, then place the Parmesan on the salads.
~Based on a recipe from Great Good Food by Julee Rosso.
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