Insalata Italiano

Insalata di Pesce Bianca e Rucola

White Peach & Arugula Salad
Yield: 4 servings

Ingredients

4 ounces of baby arugula 

l large white peach (firm, yet ripe with no bruises )

1 tablespoons minced shallot

1 1/2 tablespoons of Champagne vinegar ( or you can also use a Good White Wine Vinegar)

3 tablespoons high quality extra virgin olive oil

Flake Sea Salt, to taste

Freshly ground black pepper

1/2 cup of coarsely chopped toasted hazelnuts.

-Combine the minced shallot and the vinegar, and allow to sit for at least 10 minutes

-In a large salad bowl, add the arugula.

-When you are ready to serve the salad, slice the peach in half, slicing each half into 4 lengthwise slices and then slice the opposite way to create cube like segments; arrange the peaches over the arugula

-Season the mixture with salt and pepper

-Drizzle the olive oil over the salad, and than repeat with the vinegar; toss lightly and sprinkle the hazelnuts over the salad.

Arugula and Red Beet Salad

with Burrata and Walnuts

tossed with

Balsamic Mustard Vinaigrette

Ingredients 

6 medium (2lbs) beets

5 oz (about 6 cups baby arugula

4 oz or 1/2 cup burrata cheese ( or feta cheese works also)

1/2 cups walnuts, toasted

- In a large salad platter, add the arugula, add the Red Beets and toss with the vinaigrette, than add the burrata or feta cheese, and sprinkle with the walnuts.

Balsamic Vinaigrette Ingredients

1/2 cup extra virgin olive oil

3 tablespoons balsamic vinegar

1 tablespoon of Dijon mustard

1 garlic clove, finely minced

1/4 teaspoon salt

1/8 teaspoon black pepper

-In a mason jar, or 2 cup plastic container, combine all the vinaigrette ingredients and shake well to combine.

Red Beets cooking Method:

-Preheat oven to 400 degrees

- Line the bottom of a medium rimmed baking sheet with foil

-Wrap each beat in a sheet of foil, wrapping tightly so seal and arrange the beets on the sheet pan

-Bake in for 1 hour or until the largest beet is easily pierced

-Remove from the oven, unwrap and allow them to cool to room temperature, then peel the skins and slice into halves and then wedges.

Chefs Note: You also can find, medium beets cooked and peeled vacuum packed- check with your Health Food Store, to see they have them-