Ingredients:
For the lemon vinaigrette:
1 large shallot, thinly sliced
2 tablespoons fresh lemon juice
1 tablespoon rice or white wine vinegar
3 tablespoons olive oil
Kosher salt and freshly ground pepper to taste
For the Salad:
8 cups baby arugula
1 small red onion halved and very thinly sliced
2 oranges, preferably cara cara or blood oranges
1 cup pomegranate seeds
Directions
Make the vinaigrette. In a small container, combine the shallots, lemon juice, rice vinegar, olive oil, salt and pepper. Shake to blend.
Place the arugula in a large serving bowl with the onion. Peel the oranges, and use a paring knife to remove all of the white pith from the outside of the fruit. Separate the orange slices, and cut each slice into 4 pieces. Add these to the bowl.
Pour the dressing on the salad, and toss to combine. Scatter the pomegranate seeds over the top and serve.
