Chef's Corner

  • Duck, Blood Orange, and Arugula Salad with Blood Orange Vinaigrette

    Posted by Administrator on March 19, 2012 in Salads

        4 Blood Oranges (peeled and segmented)
        2 Valencia Oranges (peeled and segmented)
        1 Small Vidallia Onion (thinly sliced)
        1/2 cup Kalamata Olives
        Seeds of 1 Pomegranate
        1/4 cup Toasted Pine nuts
        2 oz. Point Reyes Blue Cheese
        6 oz. Arugula
        2 Pan seared and Roasted Liberty Farm Duck Breast

        Blood Orange Vinaigrette
        1/4 cup Blood Orange Juice
        2 tbs. Balsamic Vinegar
        1 tbs. honey
        1 tsp. Orange Flower Water
        1/2 tsp. Cinnamon
        1/2 tsp. Paprika
        Sea Salt and Fresh Ground Black Pepper to taste
        1/4 cup Stella Cadente Blood Orange Infused Extra Virgin Olive Oil

        Created by Jeff Neumeier, Chef at Brewery Gulch Inn, Mendocino