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.
