Arugula Salad with Blood Orange Vinaigrette

• 2 tablespoons olive oil
• 1/2 cup fresh porcini, thinly sliced
• Salt and freshly ground pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 cups arugula leaves, washed
• 1 cup red dandelion greens, washed
• 1/4 cup thinly sliced red onion
• 1 blood orange, segmented
• Blood Orange Vinaigrette, recipe follows
• 1/2 cup blood orange juice
• 1 tablespoon finely chopped shallots
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 1 tablespoon sherry vinegar
• 1 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Heat olive oil in a small skillet over medium-high heat.
2. Add porcini, season with salt, pepper, and crushed red pepper, and saute until tender.
3. Remove from heat.
4. Combine arugula, red dandelion greens, red onion, and orange segments in a bowl.
5. Toss with vinaigrette to coat.
6. Divide salad among 2 plates and top with porcini mixture.
7. Serve immediately.
8. Whisk together juice, shallots, mustard, sugar, and vinegar in a medium bowl.
9. Slowly whisk in olive oil in a steady stream until combined.
10. Season with salt and pepper.

olive oil, fresh porcini, salt, red pepper, arugula, red dandelion, red onion, orange, orange vinaigrette, orange juice, shallots, mustard, sugar, sherry vinegar, olive oil, salt, pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/arugula-salad-with-blood-orange-vinaigrette-recipe.html (may not work)