Arugula Salad
INGREDIENTS
3 tablespoons balsamic vinaigrette*
1/4 cup pine nuts
2.5 ounces arugula
1/2 medium red onion, diced
1/2 cup fresh blueberries
12 oz. cherry tomatoes
1/3 cup dried cherries
1/3 cup goat cheese crumbles
INSTRUCTIONS
Begin by preparing this balsamic vinaigrette and then set aside. Option to use whatever vinaigrette you have on hand, but we love our homemade balsamic.
Next, in a small skillet, toast the pine nuts over medium heat for 4-5 minutes or until golden brown. Be careful, pine nuts can turn from brown to burnt very quickly, so keep an eye on them. Remove from heat and set aside until cool.
Balsamic vinaigrette
1/4 cup olive oil
1/4 cup red onion, diced
3 garlic cloves, peeled and minced
1 teaspoon dijon mustard
1 teaspoon maple syrup
3 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/8 teaspoon salt
INSTRUCTIONS
Heat a medium skillet over medium/high heat. Add olive oil.
When olive oil is fragrant add onion and garlic. Let sauté in olive oil for 1-2 minutes.
Turn heat to low heat and let olive oil, garlic, and onion simmer uncovered for 10-15 minutes. Then remove from heat and let cool.