1/2 teaspoon finely grated orange peel
2 tablespoons fresh orange juice
2 tablespoons seasoned rice vinegar
4 ounces (4 cups) rinsed and crisped arugula or baby spinach leaves
4 ounces shelled cooked tiny shrimp
Salt and pepper
2 crusty French rolls (2 oz. each)
In a large bowl, mix orange peel, orange juice, and vinegar. Add arugula and shrimp; mix and add salt and pepper to taste. Divide between two salad plates and set a roll alongside.