Preparation Time: 45 Minutes
Makes 4 Servings
500 g crawfish claws, without shells, cooked
400 ml orange juice, freshly squeezed with pulp
400 g arugula
2 mangoes
to taste salt, pepper
4 tbsp. balsamic vinegar, white
12 tbsp. olive oil
2 tsp. mustard
For the dressing slowly reduce orange juice by half over low heat.
Wash arugula, dry and remove bitter stems. Then cut in small pieces and marinate with
balsamic vinegar and half the olive oil. Arrange in glasses.
Peel mangos. Cut pulp into thin strips or dice. Add remaining ingredients for the dressing to the chilled orange juice reduction and mix well. Season with salt and pepper.
Combine cooked crawfish claws with the dressing and marinate.
Alternate marinated arugula and crawfish claw salad in a glass and serve.