Orange, olive and arugula salad van dobbenburgh

Makes 4 servings

Use just the right proportion of a few highly flavored ingredients to create a memorable Spanish salad.

For the vinaigrette

¼ cup fresh orange juice

2 tablespoons hazelnut or walnut oil, preferably roasted oil

1 tablespoon honey

Dash of salt, or to taste


For the salad

3 large oranges, peeled and thinly sliced

12 black olives, pitted and coarsely chopped

12 large arugula leaves

Finely chopped flat-leaf parsley or chervil for garnish


Whisk together the vinaigrette ingredients in a medium bowl. Taste and adjust the seasoning.

Add the oranges and olives and toss. Cover and refrigerate for about 4 hours.

To serve, arrange the arugula leaves on salad plates; top with the orange slices and olives. Garnish each serving with parsley or chervil.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.