Hot and Sweet Orange Salad

Ingredients

• 3 cups baby arugula 
• 1  fresno chile pepper with seeds very thinly sliced
• 3 tablespoons evoo 
• 4 sprigs tarragon fresh coarsely chopped
• 4 servings kosher salt and pepper freshly ground
• 4  navel oranges peeled sliced
• 0.5 small onion red very thinly sliced

Equipment

Directions

1. Put the arugula on a platter. Arrange the orange slices in overlapping layers over the arugula, allowing some of the leaves to peek through. Scatter the chile pepper, onions and tarragon on top.
2. Drizzle with the EVOO and sprinkle with salt and pepper to taste.