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Hot and cold arugula and melon salad with caramel balsamic vinegar

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Ingredients for 5 servings:

  • ¼ melon(s) , (watermelon)
  • 125 g arugula
  • 6 cl balsamic vinegar, red
  • 4 tbsp cane sugar
  • 2 tbsp honey (acacia honey)

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Total time approx. 40 minutes

Remove the melon from the rind and freeze for about 20 minutes. Dice the melon, wash the arugula, combine the two, and arrange on plates. Heat the balsamic vinegar in a saucepan (do not boil). Caramelize the sugar in a pan, deglaze with the hot balsamic vinegar, then stir in the honey. Pour the dressing over the salad while it’s still hot.

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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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