Hot and Sweet Orange Salad

Baby arugula topped with overlapping navel orange slices, Fresno chile, red onion, and fresh tarragon. A bright, peppery salad finished with olive oil and a pinch of salt.

Ingredients

• 3 cups baby arugula
• 4 navel oranges, peeled and sliced ¼-inch thick
• 1 Fresno chile pepper, very thinly sliced with seeds
• ½ small red onion, very thinly sliced
• 4 sprigs fresh tarragon, leaves stripped and coarsely chopped
• 3 tablespoons EVOO
• Kosher salt and freshly ground pepper

Steps

1. Arrange arugula on a platter.
2. Layer orange slices over the arugula, allowing some leaves to peek through.
3. Scatter chile pepper, onion, and tarragon on top.
4. Drizzle with EVOO and season with salt and pepper to taste.

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