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Chef James Frese brings us this delicious combination of arugula and shallots, absorbed in 18 Year Traditional Balsamic Vinegar and almond vinaigrette.
Products used: , Premium Balsamic Vinegar, , Sicilian Sea Salt, Traditional 18-Year Balsamic Vinegar,
1 Tbsp Dijon Mustard
1 Tbsp minced Shallots
¼ cup SOOC Premium White Balsamic
¾ cup SOOC Almond Oil
2 Tbsp a Mild or Fruity SOOC Extra Virgin Olive Oil
6-8 Shallots, sliced
¼ cup SOOC 18 Year Traditional Balsamic Vinegar
Almonds, to garnish
SOOC Sicilian Sea Salt, to taste
Freshly ground black Pepper, to taste
Prepare the almond vinaigrette: In a small bowl, begin with Dijon, minced shallots and Premium White Balsamic. Slowly whisk in Almond Oil until emulsified.
Prepare the shallots: Heat up a pan to medium low heat. Add sliced shallots, sweat them for 3-5 minutes. Season with Sicilian Sea Salt and pepper. Add 18 Year Traditional Balsamic and cook until balsamic is absorbed into shallots. Cool.
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.
