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Arugula salad with plum vinaigrette

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Ingredients for 4 servings:

  • 150 g arugula
  • 1 pack of mozzarella balls
  • 16 grapes, light, seedless
  • 3 tbsp Balsamic vinegar, plum
  • 3 tbsp oil (grape seed oil)
  • Salt
  • maple syrup
  • Cinnamon powder
  • 2 tbsp hazelnuts, roasted

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the arugula, sort through the leaves, and spin dry. Drain the mozzarella balls. Wash the grapes and remove the stems. Arrange the salad on a platter. Alternate the mozzarella balls and grapes on the skewers and place them on top of the salad. Mix the balsamic vinegar with salt, maple syrup, and cinnamon. Whisk in the oil and season to taste. Use the cinnamon sparingly, or it will be too “Christmassy.” Drizzle the dressing over the salad and skewers and sprinkle with toasted hazelnuts. Delicious with grilled food! If serving as an appetizer, it goes well with ciabatta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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