Farmers Table Beet Salad

Wild Arugula Salad with Mango, Smoked Rogue Blue Cheese and Balsamic Vinegar

As told by Chef Ubaldo of Farmer's Table restaurant in New Canaan, CT.
Servings 4



  • 4 handfuls of fresh wild or baby arugula
  • 1 mango cubed
  • 4 tablespoons crumbed Smoked Rogue Blue Cheese or other blue cheese

Balsamic Vinaigrette

  • 1/4 cup balsamic vinegar
  • 3/4 cup oil half olive oil, half canola oil
  • 1 clove garlic minced
  • 1 teaspoon mustard


  1. Place salad ingredients in a large salad bowl.
  2. Whisk together Balsamic Vinaigrette ingredients in a small bowl.
  3. Toss salad with Balsamic Vinaigrette just before serving.