Instructions

1. Bring a quart of water to a boil in a small saucepan.
2. Meanwhile divide arugula among two plates. Top each with broccoli sprouts, walnuts and strawberries; set aside.
3. Cut the peel and pith off of the orange then segment over a bowl.
4. Divide the segments among the plates.
5. Squeeze the juice out of the remaining orange sections into the bowl.
6. Add the white vinegar and pinch of salt to the orange juice.
7. Slowly whisk in the olive oil to make the vinaigrette, season to taste and set aside.
8. Add a small amount of salt to the boiling water.
9. Drop the Brussels sprouts leaves into the seasoned water and blanch for 1/2 minute.
10. Remove immediately and plunge into ice water.
11. When cool drain the leaves, pat dry and top the salads.
12. Drizzle the vinaigrette over the plates and serve.