arugula-citrus salad

One day at the Metropolitan Market I spent too much money on a magazine called "Cuisine for Two". It had easy recipes in portions for two people instead of four or six or eight. We started cooking out of it, and after we'd make three or four things I realized it was worth every penny of the 9.95 plus tax. Even if I never make any of the pork or beef dishes.

This salad comes from that magazine. It is paired with a vegetable paella that's also good, but really, this salad just blows it away:

Arugula-citrus Salad:
total time: 10 minutes

1 T fresh lemon juice
2 t honey
2 t olive oil
1/2 t shallots, minced (we didn't have these on hand either time and didn't use them)
2 cups arugula leaves
1 orange, peeled and segmented
2 T slivered almonds, toasted (can get these at Trader Joe's)

Whisk together lemon juice, honey, oil, shallots, salt and pepper (to taste) in a bowl. Add arugula, almonds, and oranges. Toss to coat.

The arugula is peppery and the oranges and honey are sweet and the salt just sets everything off perfectly. The almond crunch is a good contrast to the orange segments. I eat the salad at the end of the meal because it feels like dessert. Come summer, I'm going to eat this every day. Justin's made it twice in the last week.