One thing I preach to my clients often is the importance of fresh fruit and vegetables in ones diet not just for the obvious nutritional benefits, but in addition the role they can play in a balanced diet aimed at cutting unwanted body fat, excessive bloating, and of course those stubborn extra pounds. You might expect to find a salad like this in front of the menu at a Michelin star restaurant but that doesn’t mean you can’t easily create this dish at home for a fraction of the price in a matter of minutes. I always think it is so important to have a variety of ingredients in the diet as well as combining not so assuming ingredients together in a very interesting and tantalizing food creation; this one does not disappoint. I always say the more you can include salad (or just fresh veggies and fruit) in as many meals as possible during all times of the day you WILL lose weight, have more energy, and have better satiety throughout the day. Remember fruits and veggies pack a lot of nutritional value for little calorie cost and the high water content will aid in keeping you from overeating.

Probably more importantly than all of that is that this salad tastes amazing with the sweetness from the oranges and peppery character of arugula along with that bite from the horseradish (my favorite and not just for prime rib anymore) set off a dance party in your mouth. Remember that spicy foods also help aid in boosting metabolism and immune system as well as serve as a mild appetite suppressant. A light salad like this is best prepared in the warmer months and can really add a nutritional boost to your diet. Be adventurous … give the Caesar salad a break and give up those cream based dressings for once, close your eyes and pretend you’re sitting on the porch at a fancy winery in Napa and give it a try! A dish like this IS the Northern California lifestyle.

Eat, Drink, and Ride!

(Intro by – Randy Bramblett)

(Serves 4)

• ½ lb.            Wild Arugula
• 1 ea.            Horseradish Root – Grated
• 1 ea.            Midnight Moon Aged Goat Cheese from Cypress Grove

DRESSING:

• 2 ea.           Blood Orange (zested/segmented/juices reserved)
• 2 T.             Champagne Vinegar
• 1 tsp.          Agave Nectar
• ½ tsp.         Balsamic Aged Vinegar (or Saba Agrodolce)
• 4 T.             Extra Virgin Olive Oil

Combine vinegars, agave and reserved blood orange juice in a small bowl. Season with a pinch of sea salt and fresh ground black pepper. Whisk in oil. Fine chop the zest and whisk in.

Set aside to allow flavors to blend

FOR ASSEMBLY:

1. Toss arugula and fennel with the vinaigrette.
2. Plate by placing the mixture lightly in the center of the plate.
3. Sprinkle with grated horseradish.
4. Place a few segments around the plate.
5. Use a peeler to make shavings of aged goats cheese over salad.
6. Garnish with a drizzle of more vinegar and Extra Virgin Olive Oil

Recipe by - Chef Chris Dressick

Photo by - Sherry Heck

(This recipe is from our “Chef Spotlight With Chris Dressick” article.)