Cool weather meal: Part 2

I love the contrast in flavors of spicy and citrus.

So it only seemed appropriate to create a salad that would balance the heat of the chili.

Arugula Citrus Salad

4 cups arugula

1 head radicchio, chopped thin

1 orange, peeled and sectioned

1/2 cup toasted pumpkin seeds (see post: A Jack O'Lanterns Gift)

6 oz. soft goat cheese, crumbled

Dressing:

3 tbsp. balsamic vinegar

1 tsp. dijon mustard

1-2 tsp. maple syrup or honey

2 tsp. minced shallot

1/2 cup extra virgin olive oil

Salt & pepper

To make the dressing, whisk together the vinegar, mustard, maple syrup and shallot. Whisk in oil until the mixture is creamy. Add salt & pepper to taste.

In a wide shallow serving bowl add the arugula and radicchio and just enough dressing to coat the leaves; mix well. Top with oranges, pumpkin seeds and goat cheese.

Enjoy!