Arugula with Blood Orange and Raspberry Vinaigrette
2 T. The Tasteful Olive Raspberry dark balsamic vinegar
1/2 t. Dijon mustard
1/2 t. honey
2 T. The Tasteful Olive Blood Orange infused olive oil
Salt and pepper, to taste
1/3 c. shaved parmesan cheese
5 oz. arugula greens
Place vinegar, mustard and honey in a large salad bowl bowl. Gradually drizzle olive oil on mixture while whisking until emulsified. Add salt and pepper. Toss with greens and add shaved Parmesan cheese on top.
Recipe by: Judith Sinderson
