Arugula Salad With White Balsamic Vinaigrette
Published: 09/09/2009 by Canlis Restaurant
Serves : 4
Arugula Salad
4 oz Goat Cheese
4 slices Watermelon, cut into 4x1 inch rectangles, 2 inches high
1 oz Arugula
1 oz Baby Arugula
1 oz Mizuna
1 oz Frisee
3 Nasturtium flowers
3 Viola flowers
3 Marigolds
3 Arugula flowers
3 Borage flowers
3 Caligula
½ cup Brown Sugar
½ cup Sherry
Aged Black Balsamic
Olive Oil
Salt, to taste
Method:
In a Cuisinart, blend goat cheese and season with salt to taste. The goat cheese should be smooth
and spreadable. Whisk brown sugar and sherry together. Pour over cut watermelon and marinate in the fridge for 3 hours.
White Balsamic Vinaigrette
Yield: 1 quart
* Can be made ahead of time and stored in sealed container in the refrigerator.
Ingredients:
1 cup White Balsamic
3 cups Grape seed oil
1 1/3 tsp Salt
Method:
Whisk vinegar and salt together. Slowly whisk in oil until fully incorporated.
Finish & Presentation:
Spread a thin layer of goat cheese on the plate. Set one watermelon rectangle on the goat cheese. Toss Arugula, Baby Arugula, Frizee, and Mizuna in the White Balsamic Vinaigrette. Place salad on top of watermelon. Garnish with flowers and a drizzle of olive oil and Aged Black Balsamic.
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