Monday, October 11, 2010

Arugula Salad with Honey Balsamic Vinaigrette

This is modeled after one of my favorite salads from Patsy's. Mmmm, a pizza with mozzarella, basil, and tiny pepperonis and one of these salads. The perfect delivery order.

Serves 4
1 package baby arugula
about 8 sundried tomatoes, cut into small pieces
about 8 slivers of Parmiggiano-Reggiano

1 tablespoon balsamic vinegar
1 tablespoon honey
1 clove garlic, minced
3 tablespoons extra virgin olive oil
salt and pepper

To make the dressing mix all ingredients except olive oil. Slowly pour in the oil while whisking to create an emulsification. Pour over the arugula and toss to mix. Add tomatoes and cheese on top.

The basic rule of making a vinaigrette is 3 parts oil, 1 part vinegar. So if you want to make a lot more dressing, or any other type of vinaigrette, just remember the 3:1 ratio.

The salad at Patsy's also had endive and radicchio, which I forgot about until just now while looking at their menu. So add those if you want...or not. I had to buy a new package of sundried tomatoes and bought a bag of them instead of a jar with oil. I think the ones kept in oil are better, but it's a personal preference.

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