Wednesday, November 27, 2002
Bite with Belkys: Arugula & Baby Spinach Salad Served With Fig Vinaigrette
Looking for a healthy way to start your Thanksgiving off right? We have a spectacular salad sure to liven up any holiday meal.
Arugula & Baby Spinach Salad Served With Fig Vinaigrette
The Chef: Chris Masco
The Restaurant: Royal Palm at the Westin Diplomat Resort & Spa
501 Diplomat Parkway
Hollywood, FL 33009
Ingredients for Fig Vinaigrette:
3/4 cup white balsamic vinegar (can substitute with red wine balsamic)
2/3 cup honey
1/2 cup fig puree
2 tablespoons sugar
1/4 cup dijon mustard
1 bunch cilantro
1 1/2 cups grapeseed oil (can substitute with olive oil)
1 teaspoon kosher salt
1 teaspoon pepper
Ingredients for Salad:
2 figs, either fresh when in season or dried
1/4 cup baby spinach
1/4 cup arugula
2 tablespoons pancetta (Italian bacon) or regular bacon
2 tablespoons gorgonzola cheese, crumbled
Put all of the ingredients for the vinaigrette into a blender, except for the oil, salt and pepper. Mix them altogether in a blender or food processor. Slowly add the grapeseed oil to the mixture, and pulse for a few seconds. Pour the mixture into a bowl and add the salt and pepper. Set the dressing to the side.
Now make your pancetta by slicing it up and frying it, then put it to the side.
Toss the salad in a bowl, starting with the baby spinach, then adding the arugula, gorgonzola cheese, pancetta and the fig dressing. Add your fresh figs last so they don't break up.
Put your salad on a plate and serve it up.