Arugula salad with shaved aged gouda & satsumas

Shallot, minced	1
Vinegar, red wine	2 tablespoons
Vinegar, balsamic	Few drops
Oil, extra-virgin olive	1/3 cup
Salt
Pepper, freshly ground
Arugula	4 cups
Satsuma or other mandarin oranges, peeled, pith & seeds carefully removed, sectioned	3
Gouda, aged	¼ pound

1. In a small bowl, combine the shallot and vinegars; let stand for at least 5 minutes. 
2. Whisk in the oil, and season with salt and pepper. 
3. In a salad bowl, combine the arugula and mandarin sections. 
4. Drizzle the vinaigrette over the salad, and toss to coat evenly. 
5. Using a vegetable peeler, shave the cheese over the top. 

Recipe from The San Francisco Ferry Plaza Farmers’ Market Cookbook.