1789 Apple Arugula Salad With Aged Gouda And Crisped Pancetta Recipes

SMOKY ARUGULA AND APPLE SALAD

Smoky Arugula and Apple Salad image

Provided by Giada De Laurentiis

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 tablespoon whole-grain mustard
1 tablespoon apple cider vinegar
2 tablespoons extra-virgin olive oil
Kosher salt
1 apple, such as Fuji or Pink Lady, halved and cored
5 ounces baby arugula
1/2 cup chopped smoked almonds
1/4 cup dry ricotta cheese (see Cook's Note)

Steps:

Whisk together the mustard and vinegar in a large bowl. Drizzle in the olive oil, whisking until the dressing is emulsified. Season with 1/4 teaspoon salt.
Using a knife or mandoline, thinly slice the apple into half-moons. Add the apples to the dressing and toss to coat. Add the arugula, smoked almonds and 1/4 teaspoon salt; toss to coat. Dollop the ricotta over the top and serve immediately.

GREEN APPLE, GRAPE AND ARUGULA SALAD WITH STILTON VINAIGRETTE

Green Apple, Grape and Arugula Salad with Stilton Vinaigrette image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 15

Ingredients

4 cups green apple, quartered and sliced 1/8"
4 cups red or black seedless California grapes, slice in half
1 quart + 2 cups baby arugula
Stilton Vinaigrette (recipe follows)
6 tablespoons pecans, toasted and coarsely chopped
6 tablespoons Stilton cheese crumble
2 tablespoons lemon juice
3/4 cup cider vinegar
1½ teaspoons kosher salt
1/2 teaspoon black pepper, freshly cracked
2 tablespoons Dijon Mustard
1/4 teaspoon cayenne pepper
1 tablespoon sugar
2 cups olive oil (do not use extra virgin)
1½ cups Stilton cheese, crumbled

Steps:

Toss together salad ingredients green apple, grapes, and arugula with Stilton Vinaigrette, adding dressing gradually to achieve desired degree of coating. Pile high on service plate or in large salad bowl. Garnish with chopped pecans and Stilton sprinkled across top of salad. For the Stilton Vinaigrette: In small bowl, whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, cayenne, and sugar. Gradually whisk in oil. Mix in Stilton. Place in clean container, label, date and store refrigerated. Makes 3½ cups.

ARUGULA SALAD WITH OLIVES, PANCETTA, AND PARMESAN SHAVINGS

Arugula Salad with Olives, Pancetta, and Parmesan Shavings image

Yield Makes 2 servings

Number Of Ingredients 6

Ingredients

6 thin slices pancetta (Italian bacon; about 1/3 of 3-ounce package)
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
4 cups (loosely packed) arugula
1/3 cup Kalamata olives, pitted, halved
Parmesan cheese shavings

Steps:

Arrange pancetta in single layer in medium nonstick skillet. Cook over medium heat until browned and crisp (do not turn), about 8 minutes. Transfer to paper towels to drain.
Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place arugula and olives in medium bowl; toss with dressing. Divide salad between plates. Top with pancetta and Parmesan shavings.

PEACH AND ARUGULA SALAD WITH CRISPY PANCETTA AND GORGONZOLA

Peach and Arugula Salad with Crispy Pancetta and Gorgonzola image

Provided by Bobby Flay

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 (1/2-inch thick) slice pancetta, diced
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons clover honey
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 ripe peaches, halved and pitted cut into 8 slices
2 ounces baby arugula
8 ounces gorgonzola
1 loaf ciabatta, cut into 1/2-inch rounds, grilled with olive oil and sprinkled with salt and pepper
Fig preserves

Steps:

Heat the olive oil in a medium saute pan over medium heat. Add the pancetta and cook until golden brown and crispy. Remove the pancetta with a slotted spoon to a paper towel-lined plate, and reserve the oil.
Vinaigrette: Whisk together the lemon juice, balsamic vinegar, and honey in a large bowl and season with salt and pepper.
Toss the peaches with some of the vinaigrette add the arugula and toss to combine. Transfer the greens to a platter, top with the peach halves and sprinkle the top with the gorgonzola and crispy pancetta. Serve with toast schmeared with fig preserves and gorgonzola.

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