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Arugula and spinach salad with caramelized shallots
This salad is a sophisticated variation on a Greek salad. The sweetness in the caramelized shallots is a perfect contrast to the peppery arugula and salty feta.
SERVES
4
TO
6
Ingredients
- ½ 5 ounces box baby arugula, washed
- ½ 5 ounces box baby spinach, washed
- 90 grams Greek creamy feta cheese, (3 ounces), crumbled
- 1 tablespoon extra virgin olive oil (15 milliliters)
- 2 large shallots, thinly sliced
- 2 tablespoons sherry or red wine vinegar (25 milliliters)
- ¼ cup extra virgin olive oil (50 milliliters)
- 1 teaspoon dijon mustard (5 milliliters)
- ½ teaspoon Greek oregano (2.5 milliliters)
Directions
- Over medium heat warm the olive oil in a small skillet. Add the sliced shallots and stir frequently , until golden , about six to eight minutes. Reduce heat to low and cook for a further two minutes until gently browned. Remove from heat and reserve.
- Meanwhile, wash and dry the arugula and spinach and place in a medium bowl.
- To make the dressing, combine the vinegar, mustard and oregano and whisk well. While whisking slowly pour in the oil and combine well. Season with salt.
- Toss the greens with the vinaigrette and cheese gently to coat. Sprinkle with caramelized shallots.
