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  • All Year
  • 30
  • Serves 6

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Almond Oil

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Arugula Salad with Balsamic Shallots, Almond Crumble and Ricotta Salata Cheese

Chef James Frese brings us this delicious combination of arugula and shallots, absorbed in 18 Year Traditional Balsamic Vinegar and almond vinaigrette.

Ingredients

  • 1 T Dijon mustard
  • 1 T minced shallots
  • 1/4 c Premium White Balsamic
  • 3/4 c Almond Oil
  • 2 T a mild or fruity SOOC extra virgin olive oil
  • 6-8 shallots, sliced
  • 1/4 c 18 Year Traditional Balsamic Vinegar
  • almonds, to garnish
  • Sicilian Sea Salt, to taste
  • freshly ground black pepper, to taste

Directions

  • 1. Prepare the almond vinaigrette: In a small bowl, begin with Dijon, minced shallots and white balsamic. Slowly whisk in almond oil until emulsified.
  • 2. Prepare the shallots: Heat up a pan to medium low heat. Add sliced shallots, sweat them for 3-5 minutes. Season with Italian Sea Salt and pepper. Add 18 Year Traditional Balsamic and cook until balsamic is absorbed into shallots. Cool.
  • 3. To plate: Place the shallots at the bottom of the dish. Toss the arugula in the vinaigrette and place over the shallots. Crumble or shave the ricotta salata over the salad and add almonds or almond crumble as a garnish.

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Arugula Salad with Balsamic Shallots, Almond Crumble and Ricotta Salata Cheese

  • All Year
  • 30
  • Serves 6

Chef James Frese brings us this delicious combination of arugula and shallots, absorbed in 18 Year Traditional Balsamic Vinegar and almond vinaigrette.

Ingredients

  • 1 T Dijon mustard
  • 1 T minced shallots
  • 1/4 c Premium White Balsamic
  • 3/4 c Almond Oil
  • 2 T a mild or fruity SOOC extra virgin olive oil
  • 6-8 shallots, sliced
  • 1/4 c 18 Year Traditional Balsamic Vinegar
  • almonds, to garnish
  • Sicilian Sea Salt, to taste
  • freshly ground black pepper, to taste

Directions

  • 1. Prepare the almond vinaigrette: In a small bowl, begin with Dijon, minced shallots and white balsamic. Slowly whisk in almond oil until emulsified.
  • 2. Prepare the shallots: Heat up a pan to medium low heat. Add sliced shallots, sweat them for 3-5 minutes. Season with Italian Sea Salt and pepper. Add 18 Year Traditional Balsamic and cook until balsamic is absorbed into shallots. Cool.
  • 3. To plate: Place the shallots at the bottom of the dish. Toss the arugula in the vinaigrette and place over the shallots. Crumble or shave the ricotta salata over the salad and add almonds or almond crumble as a garnish.