TROPICAL GREENS SALAD

Tropical Greens Salad image

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

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3 tablespoons red wine vinegar
1 tablespoon fresh orange juice
3 small shallots, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons extra virgin olive oil
1/2 cup pepitas (raw hulled green pumpkin seeds)
1 tablespoon soy sauce
3 small bunches baby arugula leaves, washed and dried
1 ripe papaya, halved
1 cup crumbled Cabrales cheese, or substitute Roquefort
Seeds of 1 pomegranate (see Note)

Steps:

In a small bowl, whisk together the vinegar, orange juice, shallot, salt and pepper. Drizzle in the olive oil, whisking constantly until emulsified.
In a dry, heavy skillet, toast the pepitas over medium heat for 3 to 5 minutes, or until slightly puffed and golden. Add the soy sauce and stir to mix, then immediately remove from the heat and turn the pepitas out onto a plate to cool.
Remove any tough stems from the arugula. Scoop out seeds from papaya, slice into eighths and pare off skin. Cut into julienne.
In a large serving bowl, combine the arugula, papaya, Cabrales, and pomegranate seeds. Drizzle on enough vinaigrette to coat and toss gently. Sprinkle on the toasted pepitas and serve immediately.