Ingredients:
1/3 cup walnut halves, toasted
1/4 cup apple cider or rice wine vinegar
1/2 cup sugar/ splenda
1/4 cup fresh orange juice/grapefruit
2 bunches arugula (about 1/2 pound)
2 tablespoons olive oil
salt and pepper to taste
1/4 pound Blue cheese, crumbled/optional
2 pounds tomatoes, sliced in wedges (varieties - Beefstesk, Heirloom, Grape)
1/4 cup minced shallots
1/2 cup fresh tarragon leaves
2 medium Navel oranges, segmented/grapefruit
2 tablespoons olive oil
salt and pepper to taste
1 tablespoon chopped fresh chervil
Preheat oven to 350 degrees.
Arrange walnut halves on a baking sheet and bake
until lightly
golden,
about 5 to 7 minutes.
Let cool completely.
To make the gastrique, in a
small non-reactive
saucepan
combine the vinegar, sugar/splenda and orange juice/grapefruit juice,
bring to a boil and cook until it's a syrup
consistency,
about 5 to 10 minutes.
Let cool completely in a heat-resistent
glass bowl.
You will
have about 1/3 cup.
In a large bowl toss arugula with olive oil and salt and pepper and mound on a
serving platter.
In
a large bowl combine
the Blue cheese/optional, tomatoes shallots, tarragon,
orange segments, olive oil
and salt and pepper, and toss together.
Arrange on top of the arugula.
Drizzle
with the gastrique
and then sprinkle with toasted walnuts and chopped chervil.
The dish serves
four and you
should serve immediately.
Recipe courtesy of Emeril Lagasse © 2001
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