ARUGULA WITH WHITE RAISINS, VALENCIA ORANGES AND WALNUT VINAIGRETTE

Fish_House_ARUGULA_BIG

 



The Fish House
Matthew Brown
 

8 oz. arugula
1 valencia orange
5-6 walnut halves for garnish
½ cup white raisins
Red beets for garnish
Walnut vinaigrette

Prepare the orange by cutting away the rind. Using a knife, carefully slice the segments out by following the rib. To make the beet “tangle,” use a horizontal mandolin. Spin the raw beet to make “shoestrings.” Salt and pepper the beet tangle with a pinch of sugar and let rest for an hour. The salt and sugar mixture will “cook” the beet, keeping the beet crunchy while softening the beet. Mix the arugula with the walnut vinaigrette and place on a serving plate. Top with walnut, orange, white raisins and beet tangle.