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Arugula with Golden Raisins and Balsamic Vinaigrette

Ralph Tingle, Bistro Ralph

Serves 8 as a salad course


1 bag baby Arugula
1/2 c Golden raisins


Rehydrate golden raisins in a cup of hot water for 1 hour. Drain. Put arugula in a large bowl and toss with Balsamic Vinaigrette (below.) Sprinkle raisins and serve immediately.

Balsamic Vinaigrette

1/8 c good quality Balsamic vinegar
1/3 c Virgin olive oil
1/2 Shallot, finely chopped

2 Tbsp Fresh lemon juice
Salt & fresh black pepper

Combine all ingredients in a jar and shake vigorously. Taste and adjust acidity (too much or too little vinegar) if needed. It should be slightly sweet and tangy.

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