Shaved reggiano + hazelnuts + roasted shallot sherry balsamic vinaigrette

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.

Prepare the Arugula

Core the apples and slice them thinly, about 1/8 inch thick. You can leave the skin on for added color and nutrition.

Slice the Apples

Using a vegetable peeler or a cheese slicer, shave thin slices of reggiano cheese. Aim for delicate shavings to add to the salad.

Shave the Reggiano

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.

Prepare the Hazelnuts

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.

Make the Roasted Shallot Sherry Balsamic Vinaigrette

In a large bowl, combine the prepared arugula, sliced apples, and half of the shaved reggiano cheese. Add the chopped hazelnuts.

Combine the Ingredients

Drizzle the roasted shallot sherry balsamic vinaigrette over the salad mixture. Toss gently to combine, ensuring the dressing coats all the ingredients evenly.

Dress the Salad

Transfer the salad to a serving platter or individual plates. Top with the remaining shaved reggiano cheese and additional hazelnuts if desired. Serve immediately.

arugula & apple salad

Recipe information

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