Northeast Indiana Arugula Recipe
Honey & champagne vinaigrette spiced pumpkin seeds / shaved pecorino port poached apples
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Ingredients
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Salad Components
Vinaigrette
Method
Preparation of Poached Apples
- 1
Prepare the Poaching Liquid
In a medium saucepan, fill with enough water to cover the apples. Add a tablespoon of sugar and a teaspoon of cinnamon for flavor. Bring to a gentle simmer.
- 2
Poach the Apples
Peel and core the apples, then cut them into wedges. Once the water is simmering, add the apple wedges and poach for 10-15 minutes until tender but not mushy. Remove and let cool.
Spiced Pumpkin Seeds
- 3
Toast the Pumpkin Seeds
In a dry skillet over medium heat, add the pumpkin seeds. Toast for about 5-7 minutes, stirring frequently, until they are golden and begin to pop.
- 4
Spice the Pumpkin Seeds
Remove from heat and sprinkle with salt and your favorite spices (like paprika or cayenne) for added flavor. Allow to cool.
Making the Vinaigrette
- 5
Combine Ingredients
In a small bowl, whisk together honey, champagne vinegar, olive oil, Dijon mustard, salt, and black pepper until emulsified.
Assembling the Salad
- 6
Combine Salad Components
In a large bowl, add the arugula, shaved pecorino cheese, and the cooled poached apple wedges.
- 7
Dress the Salad
Drizzle the honey and champagne vinaigrette over the salad and toss gently to combine.
- 8
Add the Pumpkin Seeds
Top the salad with the spiced pumpkin seeds for crunch and flavor.