Arugula Recipe
Arugula, caramelized fennel, roasted red beets, pancetta, white balsamic vinaigrette, ricotta, pickled raisins and macadamia nuts
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Ingredients
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Salad Ingredients
Vinaigrette Ingredients
Method
Preparation
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the red beets in foil and roast for about 45-60 minutes, or until tender. Let cool, then peel and slice.
- 2
Caramelize the Fennel
In a skillet, heat a tablespoon of olive oil over medium heat. Add sliced fennel and cook until it softens and caramelizes, about 10-15 minutes.
- 3
Cook the Pancetta
In another skillet, cook the pancetta over medium heat until crispy. Remove and drain on paper towels.
- 4
Make the Vinaigrette
In a small bowl, whisk together white balsamic vinegar, olive oil, honey, salt, and black pepper until emulsified.
Assembly
- 5
Combine the Salad
In a large salad bowl, combine arugula, caramelized fennel, sliced roasted beets, crispy pancetta, ricotta cheese, pickled raisins, and macadamia nuts.
- 6
Dress the Salad
Drizzle the vinaigrette over the salad and toss gently to combine. Adjust seasoning with salt and pepper as needed.
- 7
Serve
Serve immediately, garnished with additional macadamia nuts if desired.
