Anonymous August 25 2005

1 cup baby spinach

1 cup small arugula leaves

1 small tomato, cut into small wedges

1 small seedless orange

1 teaspoon crumbled dried thyme

1/4 teaspoon freshly grated orange zest

salt to taste

freshly ground pepper to taste

2 tablespoons extra virgin olive oil

Wash and dry the spinach and arugula leaves. Arrange the leaves on two individual plates and top with the tomato. Halve the orange. Peel

half of the orange and cut into small pieces. Use the remaining half

of the orange to provide juice and orange zest. In a small bowl mix

together two tablespoons juice squeezed from the reserved orange

half, thyme, orange zest, salt and pepper. Slowly mix the oil into

the dressing by briskly whisking. Pour the dressing evenly over the

two plates and serve, or serve the dressing on the side. Makes 2

servings.