Ingredients
- 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
Description
Food Network Invites You To Try This Arugula Salad With Blood Orange Vinaigrette Recipe From Emeril Lagasse.
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