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photo by Kyle Johnson
It is not an easy task coming up with recipes for every season while writing a cookbook in the depths of winter – I will surely remind myself of that fact if I ever embark on this task again! Fortunately, I had some recipes filed away from summer when I was inspired by the beautiful fruits and vegetables in the peak season.
This gave me the chance to play around with winter fruits like citrus and pomegranate, which were the main inspiration for my next cookbook preview recipe. I wanted to share it while we were still barely hanging on to the thread of the winter season — at least it still feels like it here in Seattle!
Spicy arugula gets a coating of fennel, pomegranate, and a tasty blood-orange vinaigrette. Don’t be afraid to substitute regular oranges if you can’t find the blood-red variety, or apple-cider vinegar instead of the ume plum – they still taste great, although the original ingredients take the fancy up a notch.
- Combine the orange juice, olive oil, ume plum vinegar, ginger powder, and sea salt in a small bowl and whisk to incorporate. Set aside.
- Combine the arugula, fennel slices, and pomegranate seeds in a bowl. Toss with the blood-orange vinaigrette and serve immediately.