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Flavors of Fall

Chef Marissa Fisk’s Perfectly Balanced Arugula Salad Recipe

Fall in love with this crisp salad. It has all the cozy vibes of the season. Paired with a great sauvignon blanc or buttery chardonnay. I like to serve this for lunch with crunchy sourdough toast or a lovely side for dinner. It’s light and balanced, creating the perfect fall salad.

Eat with joy and cook with love.

Serves 4 to 6 portions.

INGREDIENTS:
4 cups organic wild arugula
4 tablespoons pomegranate seeds
6 to 7 small slices of imported, Spanish manchego cheese, cut into angular strips
½ shallot, thinly sliced
1 large organic Granny Smith apple, sliced with skin on for color
2 tablespoons local candied pecans

DRESSING:
½ cup olive oil
1/3 cup organic apple cider vinegar
2 tablespoons pomegranate juice
½ teaspoon sea salt
1/2 teaspoon cracked black pepper
1 tablespoon local raw honey

PROCESS:
In a large salad bowl, place arugula. Next, place dressing ingredients in a glass mason jar. Shake dressing and set aside. Please note, you can make the dressing ahead of time. Toss dressing over arugula. You can start with half of the dressing and see how much you like on the salad. Next, layer the ingredients listed above over the arugula.

marissafiskcatering.com | @modernmomchef

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