Berry and Arugula Salad with Mayo-White Balsamic Dressing
Description
This is one of my favorite recipes to make when berries are in season. Celebrate the warmer days of summer by this berry arugula salad with white balsamic vinegar dressing, fresh arugula, strawberries, blueberries, pecans, lettuce leaves, Parmesan cheese and an incredible vinaigrette that takes the salad to another tier. It is one of those salads that you will crave and by time be a standard in your household.
Ingredients
- 4 cups arugula rocket salad, roughly chopped
- A heart of Romaine lettuce of your favorite lettuce roughly chopped
- 1 cup strawberries hulled and sliced
- 1/2 cup blueberries or a diced red apple
- A handful of pecans lightly toasted in the oven just brig out their earthy flavor.
- 100 grams Parmesan cheese shaved
- A bottle of good quality aged white balsamic vinegar to make the reduction (use the mentioned amount in the dressing and keep the rest in a glass bottle in the fridge for future uses)
Dressing:
- 2 tablespoons of white balsamic vinegar reduction
- 3 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- A pinch of salt
- Freshly grated black pepper
- 1 tablespoon olive oil
- 2 tablespoons water
Instructions
- Empty the white balsamic vinegar in a small saucepan and bring to a boil, reduce heat to medium and keep boiling until the sauce is reduced a half a cup, it takes about 15- 20 minutes. It should have the consistency of maple syrup. Remove from heat and set aside to completely cool down.
- In the meantime, preheat oven to 180° C/ 350° F. Put the pecans on a baking sheet and toast them just to bring out their earthy flavor, about 6-7 minutes. Remove from the oven and set aside to completely cool down.
- To prepare the dressing; Combine together 2 tablespoons of the white balsamic reduction you prepared with mayonnaise, honey, Dijon mustard, olive oil, salt, water and freshly grated black pepper. Stir well to emulsify.
- Place the arugula in a salad bowl. Scatter the strawberries, blueberries, red apple and pecans all over the arugula. Top with shaved Parmesan.
- Drizzle the dressing over each serving! Enjoy!!
Notes
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