Arugula and Spinach Salad With Caramelized Shallots |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This lovely salad, from Pure Food by Christine Cushing, is a sophisticated variation of Greek salad. The flavours compliment each other beautifully. Ingredients:
2 1/2 ounces baby arugula, washed |
2 1/2 ounces baby spinach, washed |
3 ounces feta cheese, crumbled |
1 tablespoon extra virgin olive oil |
2 large shallots, thinly sliced |
2 tablespoons sherry wine vinegar |
1/4 cup extra virgin olive oil |
1 teaspoon dijon mustard |
1/2 teaspoon dried oregano |
sea salt, to taste |
Directions:
1. Warm 1 tablespoons olive oil in a small skillet over medium heat.
2. Add the sliced shallots and stir frequently for about 6 to 8 minutes or until golden.
3. Reduce the heat to low and cook for a further 2 minutes until gently browned.
4. Remove from the heat and set aside.
5. Meanwhile, wash and dry the arugula and spinach and place in a medium bowl.
6. To make the dressing, whisk together the vinegar, mustard and oregano in a small bowl.
7. Continue whisking while slowly pouring in the 1/4 cup olive oil until well combined.
8. Season with salt.
9. Gently toss the greens with the cheese and vinaigrette to coat.
10. Sprinkle with the caramelized shallots and serve.
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