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Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. This vibrant salad brings together seasonal blood orange, arugula, and cucumbers with a sweet and tangy vinaigrette made with diced shallot, fig spread, and apple cider vinegar. We're finishing it off with garnishes of crumbled feta, crunchy almonds, and pickled peppers.
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Wash and dry the fresh produce. Peel and small dice the shallot. In a large bowl, combine the diced shallot, vinegar, fig spread, and 1 tablespoon of olive oil. Season with salt and pepper; whisk to combine. Peel the orange; halve lengthwise, then thinly slice crosswise. Halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the peppers.
To the bowl of vinaigrette, add the sliced orange and sliced cucumbers; toss to combine. Add the arugula and season with salt and pepper; toss to coat. Serve the salad garnished with the chopped peppers, almonds, and cheese (crumbling before adding). Enjoy!
Tips from Home Chefs