Ingredients

The following ingredients have 1 Servings
  • 1 cup baby arugula leaves
  • 1 celery stalk (finely chopped)
  • 2 medium beets (cooked, peeled and cooled, cut into bite size pieces)
  • 10 strawberries (sliced)
  • 1 navel orange (cut into supremes)
  • 1 green onion (finely chopped)
  • 2 tbsp fresh parsley (chopped)
  • 1 tbsp fresh basil (chopped)
  • 1 tsp fresh rosemary (chopped)
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • ¼ tsp Himalayan or fine sea salt
  • ¼ tsp freshly cracked black pepper
  • The juice and zest of the orange

Instruction

  • Start by collecting the zest of your orange and throw that into a small mixing bowl.
  • Add the vinegar, mustard, salt and pepper and mix well.
  • Over that same bowl, cut your orange into supremes, in order to collect the juice but throw the supremes into a larger, separate bowl. When you’ve got all your supremes done, make sure to squeeze all the remaining juice out of the membrane that’s left behind.
  • Throw the rest of the ingredients in with the orange supremes. Pour reserved "vinaigrette" and mix well.
  • Transfer to serving plate and garnish with a slice of orange, if desired.