Jennifer Taverner’s Arugula Salad With Prosciutto & Blood Orange Vinaigrette

I am a soprano but I’m also a Holistic Nutritionist, focusing on singer’s health. It is really important to me to eat well and healthily, and this is one of my favourite dishes. Blood oranges are packed with nutrients! Anthocyanins in the pulp and rind, a powerful antioxidant, give blood oranges their red colour. The same natural pigment is found in berries, pomegranates, and cherries. And like all oranges, blood oranges provide a healthy dose of vitamin C! Arugula and radicchio are bitter foods that are wonderful for digestion and detox! Your liver will thank you.

For the salad (one serving):

Arrange a bed of Arugula on a plate (about 1.5 cups)

Add a few leaves of chopped Radicchio 

1/2 Avocado, sliced

3-4 slices of Prosciutto 

1/4 cup Walnuts

1 oz Goat‘s cheese

1/2 blood orange, sliced

For the Blood Orange Vinaigrette:

1/2 tsp blood orange zest

Juice of one blood orange

1/2 tsp Dijon mustard

1/3 cup light tasting olive oil (or avocado oil)

1 tbsp apple cider vinegar

1 tsp maple syrup

Pinch salt

Combine all dressing ingredients into a mason jar and shake well. Makes about 2/3 cup. Enjoy!

* if blood oranges are unavailable, you can substitute regular orange or grapefruit! 

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