Roka Recipe

Prepare fruit

Select seasonal fruit such as peaches or nectarines (summer), pears (fall), or apples (winter). Wash and dry the fruit. Slice or quarter to yield about 1 cup. If using softer berries, keep whole or halved.

Toast almonds

Place sliced almonds in a dry skillet over medium heat. Stir frequently for 3–5 minutes until fragrant and lightly golden. Remove immediately to a plate to stop cooking and cool.

Crumble cheese

If your myzithra is in a block, use a fork to crumble into small bite-sized pieces totaling about 3 oz. If using ricotta salata, shave or crumble similarly.

Assemble greens

Place 6 cups lightly packed arugula in a large salad bowl. Immediately before serving, add the prepared seasonal fruit and toasted almonds.

Dress and finish

Pour 2–3 tablespoons of the white balsamic vinaigrette over the assembled salad (see vinaigrette directions). Toss gently but thoroughly so fruit and arugula are evenly coated. Taste and add additional vinaigrette if desired (up to the full amount). Scatter the crumbled myzithra over the top. Season with the listed sea salt and freshly cracked pepper to taste (start with 1/4–1/2 tsp black pepper and 1/4 tsp salt, then adjust). Serve immediately.

Combine the dressing ingredients: In a small jar or bowl, add 3 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon very finely minced shallot, and 1 teaspoon fresh lemon juice. Add 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

Emulsify: While whisking constantly (or with the jar lid on), slowly drizzle in 6 tablespoons extra-virgin olive oil until the dressing is emulsified and slightly thickened. If using a jar, add the oil, secure the lid, and shake vigorously for 20–30 seconds.

Adjust seasoning: Taste and adjust sugar/honey or acidity as needed—add up to 1/2 teaspoon more honey if too tart, or 1/2 teaspoon more vinegar/lemon if too flat. The dressing should be bright, lightly sweet, and balanced.

Rest: Let the dressing sit at room temperature for 5–10 minutes to let the shallot soften and flavors meld. Shake or whisk again before using.