I’ve been actively trying to bring a little brightness into my meals during these uncertain times. Sometimes it’s with a squeeze of lemon or handful of chopped herbs, but often it’s with this vinaigrette that has continued to prove its stellar versatility the more I use it. The juice from Sunkist® Citrus Cara Cara Oranges blends with thyme, mustard, garlic, and maple syrup before getting hit with an equal amount of olive oil for a vibrant emulsified dressing that works wonders however you use it. In this recipe, it not only coats fluffy quinoa and baby kale but serves as the medium for quick pickling shallots and marinating tofu before getting pan-seared. The resulting dish is the ultimate weekday lunch or light and bright supper. Swap in whatever grain or green you want, and feel free to pivot to your protein of choice (mushrooms would also be great!). The best part is that it holds beautifully if you’re looking to cook once and nosh for many meals to come!
- 4 quartered figs
- 2 tablespoons maple syrup
- 3 tablespoons olive oil
- a few handfuls of arugula
- 1/ 2 block plant based parmesan cheese
- 10 basil leaves
- salt and pepper, to taste
Place a layer of arugula and basil in the bottom of your dish.
Add your figs and crumble over large pieces of the parmesan.
Add salt and pepper, mix together the oil and maple syrup and drizzle over your salad. Serve.