Courtesy Emeril Lagase. 20 minutes to table, serves 2
2 Tablespoons olive oil
1/2 cup mushrooms, sliced (white button or cremini)
salt and freshly ground pepper, to taste
1/4 teaspoon crushed red pepper flakes
2 cups arugula greens
1 cup dandelion greens
1/4 cup thinly sliced red onions (can also use scallions if you want a milder onion flavor)
1 orange, segmented
Heat olive oil in a small skillet over medium-high heat. Add mushrooms, season with salt, pepper, and crushed red pepper. Saute until tender. Remove from heat.
Combine arugula, dandelion greens, red onion, and orange segments in a bowl. Toss with vinaigrette to coat. Divide salad among 2 plates and top with the mushroom mixture. Serve immediately.
For the Vinaigrette:
1/2 cup orange juice
1 Tablespoon finely chopped shallots (again, can use scallions, or chives)
1 teaspoon Dijon mustard
1 teaspoon sugar
1 Tablespoon sherry vinegar (or red wine vinegar)
1 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Whisk together juice, shallots, mustard, sugar, and vinegar in a medium bowl. Slowly whisk in olive oil in a steady stream until combined. Season with salt and pepper.