2lb Brussels Sprout
½ lb Arugula
½ cup diced Red Onions
½ cup thinly sliced orange peel
½ cup olive oil Sea salt to taste
For the Dressing:
½ cup freshly squeezed orange juice
2 tablespoon balsamic vinegar
½ teaspoon sugar
¼ teaspoon ground black pepper
Salt to taste
Wash and dry the Brussels Sprout, trim the ends of the stem and cut in half lengthwise. Place the brussels sprout on a sheet pan and sprinkle with olive oil, sea salt & black pepper. Roast these at 350 to 400 degree F for 10 to 15 minutes and check them till light golden brown in color. Toss the brussels sprout in a salad bowl with diced red onions, thinly sliced orange peel and arugula leaves.
For the dressing whisk the orange juice, balsamic vinegar, sugar and black pepper with olive oil and add it to the salad and serve warm.