Orange and Radish Salad with Arugula 

 

3 medium oranges, 1½ cups
5 teaspoons lime juice from 1 to 2 limes
¼ teaspoon Dijon mustard
½ teaspoon ground coriander, toasted in dry skillet until fragrant, about 30 seconds
⅛ teaspoon table salt
pepper
3 tablespoons vegetable oil
5 radishes, quartered lengthwise and cut crosswise into ⅛-inch-thick slices

4 ounces baby arugula (about 4 cups)

1.    Peel oranges and cut in half from end to end, remove stringy pith, cut each half into three wedges, and cut crosswise into ¼ inch pieces.

2.    Place orange pieces in mesh strainer set over bowl; let stand to drain excess juice.

3.    Meanwhile, whisk lime juice, mustard, coriander, salt, and pepper to taste in large bowl until combined. Whisking constantly, gradually add oil.

4.    Add oranges, radishes, and arugula to bowl and toss gently to combine.  

 

Divide arugula among individual plates, place a portion of oranges and radishes over arugula, and drizzle with any dressing in bowl.

When buying arugula, look for leaves that are slender with a dark green color.