Arugula Salad with Nuts and Fruit
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 30 min.
Ready in
Ingredients
for
4
- Onion Chutney
- ¼ cup olive oil
- 2 medium Red onions (thinly sliced)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- ½ cup Ruby Port wine
- ¼ cup packed light brown sugar
- ¼ cup Red wine vinegar
- Salad
- 2 Tbsps Sherry vinegar
- 6 Tbsps grapeseed oil
- 1 shallot (minced)
- 1 Tbsp Dijon mustard
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 4 cups packed Arugula
- ¼ cup toasted Peanuts
- 4 fresh Strawberries (hulled and sliced)
- 1 cup Goat cheese (cubed)
Preparation steps
1.
For the Chutney:
2.
Heat oil in a medium saucepan over medium heat. Add onions and cook, stirring occasionally, until softened, 8–10 minutes; season with salt and pepper.
3.
Add port, brown sugar, and vinegar. Bring to a boil, reduce heat, and simmer until onions are very soft and liquid is syrupy, 1½–2 hours. Let cool (chutney will thicken as it cools). Set aside.
4.
For the Salad:
5.
In a large mixing bowl, combine the arugula, peanuts and strawberries. Toss gently to mix.
6.
In a separate, medium sized bowl, whisk together the vinegar, oil, shallot, mustard, salt, and pepper, until completely incorporated.
7.
Pour the dressing over the salad and toss again until well coated.
8.
Portion the salad equally among four plates. Spoon 1/4 of the onion chutney and 1/4 of the cheese onto each plate and serve.
