Servings:
Serves four to six Servings
Ingredients
Orange vinaigrette
- 1/4 cup fresh orange juice
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 tablespoon raspberry vinegar
- 3 tablespoon extra- virgin olive oil
Salad
- 1/4 cup fresh orange juice
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 tablespoon raspberry vinegar
- 3 tablespoon extra- virgin olive oil
- 1 (3 pound) cantaloupe, cut into 1 inch cubes
- 1 small red onion
- 2 cup arugula
- 1 cup chopped walnuts, toasted* see note
Preparation
Baking Directions:
For the vinaigrette:Combine the orange juice, lemon juice, and raspberry vinegar in a small bowl.
Slowly add the olive oil, whisking constantly until the mixture is smooth.
Season with salt and pepper.
To make the salad:Combine the cantaloupe, red onion, arugula and 1/2 cup of the walnuts in a large salad bowl.
Pour the dressing over the salad and toss well.
Garnish with the remaining walnuts.
To toast the nuts, heat them in a small dry heavy-bottomed skillet over medium heat until they are fragrant and lightly toasted, eight to 10 minutes.
Spread the nuts on a baking sheet to cool completely before using.
