Arugula Salad with Walnuts, Apples and Fig Balsamic Reduction
A warm balsamic reduction adds brightness to this delicious salad.
Recipe Servings: 6 portions
Recipe Preparation Time: 10 minutes
Recipe Cook Time: 10 minutes
1/2 cup Lucini® Savory Fig Balsamico
1/2 cup Lucini® Extra Virgin Olive Oil
3 tbsp Lucini® Pinot Grigio Italian Wine Vinegar
6 cups arugula
2 cups chopped endive
2 Fuji apples, unpeeled, cored, thinly sliced
6 ounces Spanish Manchego cheese, shaved
1 1/2 cups pitted dates, sliced
1 cup roasted walnuts
4 large shallots, minced
Pour the balsamic vinegar in a small sauce pot over high heat. Whisk briskly, even prior to boiling. Once it starts boiling, keep whisking constantly to prevent burning. Continue until the sauce reduces by half and is of a syrupy consistency. Remove from heat and set aside.
Whisk oil and Pinot Grigio vinegar in bowl. Season with salt and pepper.
Toss arugula, endive, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
Mound salad in center of each plate. Drizzle balsamic reduction around salads. Sprinkle remaining cheese atop salads.
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