110 degrees magazine - Index

110 degrees magazine - 110° Magazine - July 2007 - Through the gates of Hell - Index

SUMMER ARUGULA SALAD WITH STRAWBERRY BALSAMIC VINAIGRETTE
PREPARATION TIME: 15 MINUTES I COOKING TIME: 2 MINUTES I SERVINGS: 4
INGREDIENTS:
Summer Arugula Salad:
4 ounces Organic Arugula or Substitute Baby
Spinach
12 ripe organic strawberries, stemmed, cored,
halved
4 slices bacon, julienne and cooked crisp
1 small red onion, peeled, sliced 1 /2-inch thick,
rinsed under cold water and drained (substitute
any sweet Vidalia type onion)
1 ounce pine nuts, toasted
1 ounce Feta cheese, crumbled
Strawberry Balsamic Vinaigrette:
5 ounces ripe organic Strawberries, stemmed, cored
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
2 teaspoons sugar
1 dash ground Cayenne pepper
1 pinch freshly ground black pepper
1 ounce olive oil
[CHEF’S CHOICE] GUSTO
VINAIGRETTE DIRECTIONS:
Place all vinaigrette ingredients into a blender or food
processor and puree until smooth. Slowly add the oil
while running the machine so that it is evenly mixed.
SALAD ASSEMBLY:
Toss Arugula or baby spinach with the dressing and
divide equally amongst four plates, being careful to
form as tall a mound of greens as possible. Garnish
each plate of arugula with the strawberries, onion
slices, pine nuts, Feta cheese, and crisp bacon.
July 2007 www.110mag.com 65