Be sure to remember to make the tangerine-infused olive oil the night before the party.
- 4 tangerines, zested
1 cup olive oil
1 heaping tablespoon shallot, diced
1 tablespoon champagne vinegar
Salt and pepper, to taste
3 cups arugula
1 1/2 cups golden beets, roasted and chopped
1/4 red onion, sliced paper-thin
- To make vinaigrette: Add tangerine zest to olive oil. Let infuse overnight, and then strain.
- In a small bowl, whisk together shallot, 3 tablespoons tangerine-infused olive oil, and vinegar. Salt and pepper to taste, and set aside.
- To combine salad: In a large salad bowl, combine arugula, beets, and red onion. Pour vinaigrette on top, and toss to combine.
- Greens , Salads
- North American
- Serves 8 as an appetizer