Arugula & Apple Salad Recipe
Shaved reggiano + hazelnuts + roasted shallot sherry balsamic vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Arugula
Rinse the arugula leaves under cold water to remove any dirt or grit. Pat them dry with a clean kitchen towel or spin them in a salad spinner to remove excess moisture.
- 2
Slice the Apples
Core the apples and slice them thinly, about 1/8 inch thick. You can leave the skin on for added color and nutrition.
- 3
Shave the Reggiano
Using a vegetable peeler or a cheese slicer, shave thin slices of reggiano cheese. Aim for delicate shavings to add to the salad.
- 4
Prepare the Hazelnuts
If using whole hazelnuts, toast them in a dry skillet over medium heat for about 5-7 minutes or until fragrant. Allow them to cool, then chop coarsely.
- 5
Make the Roasted Shallot Sherry Balsamic Vinaigrette
Peel and slice shallots thinly. Roast them in the oven at 375°F (190°C) for about 15-20 minutes until they are soft and caramelized. In a bowl, combine the roasted shallots, sherry vinegar, balsamic vinegar, olive oil, salt, and pepper. Whisk until emulsified.
Assembly
- 6
Combine the Ingredients
In a large bowl, combine the prepared arugula, sliced apples, and half of the shaved reggiano cheese. Add the chopped hazelnuts.
- 7
Dress the Salad
Drizzle the roasted shallot sherry balsamic vinaigrette over the salad mixture. Toss gently to combine, ensuring the dressing coats all the ingredients evenly.
- 8
Serve
Transfer the salad to a serving platter or individual plates. Top with the remaining shaved reggiano cheese and additional hazelnuts if desired. Serve immediately.