Spring Ozo Salad
Yield: 6 to 8 servings
- 1/3 cup extra virgin olive oil
- 1/3 cup apple cider vinegar*
(We used cider vinegar for our version, which is not as sweet as apple cider vinegar so we added in some maple syrup to our liking for some of that sweetness.)
- 1 tablespoon Dijon mustard
- Kosher salt
- 2 tablespoons extra virgin olive oil
- 1 onion, peeled, halved, and chopped
- Kosher salt
- 1 pound orzo
- 3/4 cup dried cranberries
- 2 cups baby arugula, chopped
(We used baby kale instead but you could really use any baby green you like)
- 1/2 pound fresh mozzarella cheese, diced
(We did not have mozzarella so we used shaved parmeson regianno instead)
For all of the salt we subsitued the kosher salt with our new smoked sea salt from Vancouver Island Salt Co.
In a large bowl, whisk together the olive oil, vinegar, dijon mustard, and 1/2 teaspoon salt. Set aside.
Heat olive oil in a large skillet over medium heat. add the onion and 1/4 teaspoon salt and cook, stirring often, until soft and golden brwon, about 12 minutes. Add the onions to the dressing and stir to coat.
Bring a large pot of salted water to a boil. Cook the orzo until al dente, about 10 minutes. Drain it well and, while it is still warm, add to the bowl of dressed onions. Stir in the dried cranberries and allow to cool to room temperature, about 20 minutes. Add the arugula and the mozzarella and toss to combine. Serve at room temperature or refrigerate until ready to serve.
Note: If serving the next day add a drizzle of olive oil to bring the salad back to life