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