Arugula Salad with Sherry Vinaigrette Dressing

Arugula has a slightly spicy, yet peppery flavor, but the dressing is really the star of this dish. Toasted pine nuts add texture and a depth. For a milder flavor, substitute freshly-shaved Parmesan (using a vegetable peeler) for Gorgonzola.

Sherry Vinaigrette Dressing

1 shallot, minced

3 Tablespoons olive oil

2 Tablespoons rice wine vinegar or sherry vinegar

2 Tablespoons balsamic vinegar

2 Tablespoons honey

1/4 cup canola or vegetable oil

1 teaspoon black pepper

1 teaspoon salt

Place all in ingredients in a container with a tight fitting lid (such as a Mason jar, glass salad dressing shaker or Tupperware). Shake vigorously until mixed. Dressing keeps for two weeks refrigerated.

Arugula Salad

10-12 ounces fresh arugula

2 ounces Gorgonzola cheese or freshly-shaved Parmesan

1/3 cup sherry vinaigrette

Pine nuts, toasted

To toast pine nuts, heat on low in a small skillet, stirring occasionally, until fragrant and lightly browned. Remove from skillet to cool. Shake dressing before serving and pour over greens. Sprinkle cheese and pine nuts on top.  

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