In a small skillet pour the olive oil and heat up till hot then add your orange zest
Spread the zest around the skillet let boil for a few seconds and turn off heat add sugar, salt, and Balsamic Vinegar. Let it cool to room temperature then add the pecans and craisins.
Put the Arugula in a bowl add dressing mix well and serve or refrigerate for 30 min.
Wash Artichoke thoroughly then, cut artichoke stem but leave at least 1/2 inch on the bottom of artichoke . Add at least two to three cups of water to the large pan. Then place the artichokes in vegetable steamer in the large pot, cover the pot and steam for at least 50 minutes to an hour. Let artichokes cool then serve with dipping sauce.
To make your dipping sauce, chop up 11/8 of onion to give you 2 tablespoons, set aside. Take small mixing bowl an add 3/4 cup of mayonnaise, fold in 2 tablespoons of minced onion, and balsamic vinegar then fold in all dry ingredients until mixture is smooth. Refrigerate for until well chilled.
Place tomato slices, alternating with mozzarella slices, on a large serving platter. Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. Drizzle over tomatoes and mozzarella; sprinkle with basil.