A serving of a salad made with arugula, cherry tomatoes, walnut pieces, cucumber slices, dried apricots and cranberries sprinkled with crumbled feta cheese
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings

Ingredients

  • 2/3 cups Alessi Pear Infused White Balsamic VinegarAdd Alessi Pear Infused White Balsamic Vinegar to cart
  • 1/4 cup light corn syrup
  • 2 tablespoons honey
  • Alessi Sea Salt, to taste
  • Cayenne pepper, to taste
  • 2 ounces grape seed oil
  • 4 cups tightly packed baby arugula
  • 1/4 cup dried cranberries
  • 1/4 cup dried apricots, sliced in half
  • 1/2 cup Vigo Feta Cheese, crumbled
  • 1 pint grape tomatoes
  • 1 cup cucumber slices
  • 1 cup candied walnuts

Directions

Mix vinegar, corn syrup, honey, salt and pepper with a mixer. Add oil slowly until incorporated, then refrigerate.

In a large bowl, place the Arugula and 1/2 cup of vinaigrette. Add the rest of ingredients and toss well.

Written by: Chef Scott Bebell of Guppy's Restaurant