Arugula Salad with Balsamic Shallots, Almond Crumble, and Ricotta Sala
Chef James Frese brings us this delicious combination of arugula and shallots, absorbed in 18 Year Traditional Balsamic Vinegar and almond vinaigrette.
Ingredients
- 1 Tbsp Dijon Mustard
- 1 Tbsp minced Shallots
- ¼ cup SOOC Premium White Balsamic
- ¾ cup SOOC Almond Oil
- 2 Tbsp a Mild or Fruity SOOC Extra Virgin Olive Oil
- 6-8 Shallots, sliced
- ¼ cup SOOC 18 Year Traditional Balsamic Vinegar
- Almonds, to garnish
- SOOC Sicilian Sea Salt, to taste
- Freshly ground black Pepper, to taste
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