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Monday, January 2

Arugula salad with shaved aged gouda & satsumas

Shallot, minced
1
Vinegar, red wine
2 tablespoons
Vinegar, balsamic
Few drops
Oil, extra-virgin olive
1/3 cup
Salt

Pepper, freshly ground

Arugula
4 cups
Satsuma or other mandarin oranges, peeled, pith & seeds carefully removed, sectioned
3
Gouda, aged
¼ pound
  1. In a small bowl, combine the shallot and vinegars; let stand for at least 5 minutes. 
  2. Whisk in the oil, and season with salt and pepper. 
  3. In a salad bowl, combine the arugula and mandarin sections. 
  4. Drizzle the vinaigrette over the salad, and toss to coat evenly. 
  5. Using a vegetable peeler, shave the cheese over the top. 
Recipe from The San Francisco Ferry Plaza Farmers’ Market Cookbook.

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