Arugula and Watercress Salad with Orange-Poppy Seed Dressing


2 tablespoons honey
1-1/4 teaspoons grated orange zest
3 tablespoons orange juice
1 tablespoon poppy seeds
1 tablespoon red wine vinegar
Pinch of salt
1/4 cup light olive oil
1 bunch arugula, washed and lower stems removed (about 1-1/2 packed cups)
1 bunch watercress, washed, with lower stems removed (about 3 packed cups)


To make the dressing: In a bowl, whisk together honey, grated orange zest, orange juice, poppy seeds, vinegar, and salt. Gradually whisk in olive oil. Toss watercress and arugula in a large bowl. Before serving, add just enough dressing to coat greens; toss to mix well.

To serve: Place a nest of greens on each individual dinner plate. Top with carved lamb rack.


8 servings

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