Arugula Eggplant Salad with Balsamic Vinaigrette - Chef Michael Smith
Sharp peppery arugula meets rich eggplant in this vegetarian salad with a balsamic vinaigrette. Perfect for a light main course or side dish. Yield: 4 salads, 2 cups vinaigrette.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chefmichaelsmith.com.
Ingredients
- 1 large eggplant
- A few splashes olive oil
- A few handfuls arugula
- 1 handful oven dried tomatoes
- A sprinkle or two Salt and Pepper
- 1 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- A Few spoonfuls fennel seeds
- A heaping spoonful Dijon mustard
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