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.
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 saratogaoliveoil.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Skillet
- Stove
- Measuring spoon
- Measuring cup
- Plate
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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