Arugula Salad with Blood Oranges, Beets, Avocado and Almonds
While there, my friend Sumi made the most delicious salad for lunch for me and my other UCLA roommate, Diane. I'm lucky to have such wonderful friends - you know the ones where you pick up just where you left off no matter how much time there is between visits? Sumi and Diane are those friends (although I promise to visit more frequently so the stretches aren't so long!)
Sumi went to the Ferry Building's Farmer's Market and found great citrus including blood oranges, and golden beets. She adapted a vinaigrette from a Martha Stewart cookbook.
Because Sumi is just kinda awesome, she had some poached pears in the refrig. These are Harry & David pears too - awesome! Topped with caramel sauce, ice cream and/or herbs...lovely finish to our delicious lunch.
That's all you really need.
de Young museum, Stow Lake and getting to the top of Strawberry Hill for some fantastic views of the beautiful city and county of San Francisco.
Golden beets - peeled, cooked, and diced into bite-size pieces
Shaves of parm cheese
1/4 c extra virgin olive oil (depends on preference)
1 t grated orange zest and 1 t grated lemon zest
1 T - 2T orange juice (depends on preference)
1 t lemon juice
3 T red wine vinegar
1/2 small shallot, mince
Salt & pepper to taste
Whisk together. Taste and adjust seasoning. Dress salad.