1 tablespoons fresh Mexican mint marigold leaves, removed from stems and chopped
1dried chile de árbol, freshly ground (or about 1/4 teaspoon dried cayenne)
1/2 cups olive oil
1/4 cups walnut oil
salt and freshly ground pepper to taste
Texas Tarragon Vinaigrette Directions
Mix ingredients together, whisking in oils to emulsify.
Chill before serving.
For a scrumptious holiday salad, place organic arugula and field greens on chilled plates. Mound with roasted turkey, pork medallions, or grilled salmon with avocado slices. Sprinkle with mint marigold petals, chopped green onions, and pomegranate seeds.