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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.
Salad
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4
handfuls of fresh wild or baby arugula
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1
mango
cubed
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4
tablespoons
crumbed Smoked Rogue Blue Cheese or other blue cheese
Balsamic Vinaigrette
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1/4
cup
balsamic vinegar
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3/4
cup
oil
half olive oil, half canola oil
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1
clove
garlic
minced
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1
teaspoon
mustard
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Place salad ingredients in a large salad bowl.
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Whisk together Balsamic Vinaigrette ingredients in a small bowl.
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Toss salad with Balsamic Vinaigrette just before serving.