Arugula has a slightly spicy, yet peppery flavor, but the dressing is really the star of this dish. Toasted pine nuts add texture and a depth. For a milder flavor, substitute freshly-shaved Parmesan (using a vegetable peeler) for Gorgonzola.
Sherry Vinaigrette Dressing
1 shallot, minced
3 Tablespoons olive oil
2 Tablespoons rice wine vinegar or sherry vinegar
2 Tablespoons balsamic vinegar
2 Tablespoons honey
1/4 cup canola or vegetable oil
1 teaspoon black pepper
1 teaspoon salt
Place all in ingredients in a container with a tight fitting lid (such as a Mason jar, glass salad dressing shaker or Tupperware). Shake vigorously until mixed. Dressing keeps for two weeks refrigerated.
10-12 ounces fresh arugula
2 ounces Gorgonzola cheese or freshly-shaved Parmesan
1/3 cup sherry vinaigrette
Pine nuts, toasted
To toast pine nuts, heat on low in a small skillet, stirring occasionally, until fragrant and lightly browned. Remove from skillet to cool. Shake dressing before serving and pour over greens. Sprinkle cheese and pine nuts on top.
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