Sunday, November 28, 2010

Baby Arugula Salad with Balsamic Vinaigrette Dressing

1/4 cup balsamic vinegar
1 teaspoon dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
freshly ground black pepper
1 clove garlic, minced
1/4 cup extra-virgin olive oil
fresh baby arugula, washed and dried
shaved cheese (Gruyere, Parmesan)
In a small bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved.  Whisking constantly add the olive oil in a thin steady stream until emulsified. (The easiest way to make the dressein is to place all the ingredients in a screw-top jar and shake to combine.)  Taste and adjust the seasoning, if necessary.

Place the arugula in a large salad bowl. Toss a few tablespoons of the dressing with the salad . Garnish with shaved cheese. Serve immediately.
Makes about 1/2 cup dressing. Keep in refrigerator up to 2 weeks.

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