I finally made it to Wegmans today in my attempt to regain some semblance of normalcy after three weeks of walk events for the nonprofit that pays some of the bills around here. As we ease back into the flow of things, it was only right to bring back Meatless Mondays.
The Wife doesn’t particularly care for arugula, but I can get her to eat it when balanced off with a blend of other greens. Wegmans makes a baby arugula blend that mitigates the spice of arugula with baby spinach and other lettuces, and is generally acceptable to her.
WHAT DIDN’T: Pomegranate seeds. After the last time I pulled these, I decided that no dish was worth picking seeds from the pom.
WHAT DID THE WIFE SAY: “I like this dressing. It’s not so (at this point she made the Bitter Beer face) vinegary.”
WILL IT MAKE ANOTHER APPEARANCE: Probably. I might try it with some other dried fruit or turkey.
Arugula and apple salad with cider-honey vinaigrette
Adapted from Serious Eats
- 1 crisp apple (I went with a honeycrisp)
- 1 lemon
- 2 1/2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 6 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 6 to 7 cups baby arugula
1/4 cup pomegranate seeds
- 1/4 cup toasted sliced almonds (I ended up using whole roasted almonds as sliced were nowhere to be found)
- Goat cheese, crumbled
Cut the apple into quarters, leaving the peel intact. With a paring knife, remove the core from two of the quarters and slice them as thinly as possible. (Save the remaining two quarters for a snack.) Place the slices in a bowl, squeeze lemon juice over them, and toss to coat to prevent discoloration. In a small bowl, combine the vinegar and honey. Whisking constantly, slowly drizzle in the olive oil. Season dressing to taste with salt and pepper.
When ready to serve, toss the arugula and apples with just enough dressing to coat the leaves. Add the almonds and crumbled goat cheese and toss again before serving.