Monday, January 18, 2010

Arugula with Golden Balsamic

My sweet friend Katherine gave me this recipe one day while we were both shopping at Whole Foods.  This is a very addictive salad.  Don't believe me, try it.  The combination of the peppery arugula, mildly pungent manchego cheese, and the sweet & crunchy caramelized pecans bring out the lovely tang of the golden balsamic.  Don't substitute regular balsamic or white balsamic --not the same.  A little of this dressing goes a long way so resist the urge to put all the dressing on the salad right away.

Katherine's Salad Recipe
2 Tablespoons golden balsamic vinegar
2 Tablespoons olive oil
1 Tablespoon plain old clover honey 
(The original called for 1 teaspoon but it really needs 1 tablespoon.  The clover honey is best for this because it is in the background --another type honey (e.g., orange blossom) would kind of overpower the flavors.)
5oz or more of baby arugula
1/4 cup caramelized pecans (homemade or Whole Foods offers an excellent option, located near the cheese)
several shavings of manchego cheese (you could substitute ricotta salata, peccorino, or other to your taste)
salt and pepper to taste

In a small bowl or measuring cup whisk (with a fork or small whisk) golden balsamic vinegar, olive oil, and honey.  Whisk until honey is completely incorporated, homogenized with oil and vinegar.  Put arugula in bowl, sprinkle pecans over arugula and then shave the cheese over the arugula and pecans.  Add salt and pepper to taste (not too much) and then pour 3/4 of the dressing over salad.  Mix, taste, and decide if you need more dressing!

somebody's getting their fix tomorrow :)

Yes, the pecans are expensive but you don't use a lot!

only three ingredients --yahoo! (find at Whole Foods)

1st vinegar, 2nd oil, 3rd honey (the residual oil helps the honey to release easily from the spoon

use your vegetable peeler to make shavings from your manchego cheese