On Tap Oil & Vinegar Recipe Detail

Red Onion Salad with Blackberry Ginger Vinaigrette

Colourful and tasty, tangy and sweet.

Ingredients:

• 4 bunches of arugula (watercress, mache lettuce)
• 2 large avocados, halved, pitted, peeled and sliced crosswise
• 1/2 medium red onion, thinly sliced
• 6 to 8 small blood oranges, peeled and cut into small pieces
• 2 to 4 navel oranges, peeled and cut into small pieces
• Seeds from two pomegranates (optional)

Vinaigrette:

• 3 Tbsp. Sicilian Lemon Balsamic
• 1/2 cup Blackberry Ginger Balsamic Vinegar
• 1 Tbsp. minced fresh Italian parsley
• 1 Tbsp. Dijon mustard
• 1/2 cup medium extra-virgin olive oil
• Salt and pepper, to taste

Croutons:

• 2 Tbsp. extra-virgin olive oil, plus more to rub on baking sheet
• 2 1/2 cups country Italian bread, with crust, cut into 1/2-inch cubes
• 1 cup freshly grated parmesan cheese
• Salt and pepper, to taste

Directions:

Vinaigrette: Whisk together balsamic vinegars, parsley and mustard in a small bowl. Gradually whisk in olive oil. Season with salt and pepper. (Dressing can be made one day ahead; chill. Bring to room temperature and whisk again before using.)

Croutons: Preheat oven to 375 degrees. Rub baking sheet with a small amount of oil using a paper towel.? Toss bread with the olive oil in a medium bowl, adding more oil to thoroughly coat the bread, if necessary. Sprinkle with salt and pepper. Toss with cheese, pressing cheese to adhere to bread. Scatter croutons on baking sheet and bake for 8 to 10 minutes, or until lightly browned. Cool on sheet. (Croutons can be made 8 hours ahead. Let stand at room temperature.)

Divide greens (arugula) among 8 plates. Top with avocado, onion, oranges, pomegranate seeds, dressing and croutons. Serve remaining dressing on the side.