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Arugula Salad Recipe from the BoardWalk


1/2 pound fresh arugula leaves, cleaned
1/8 pound fresh spinach leaves, cleaned
1/2 cup diced granny Smith apples
1/8 pound gorgonzola, crumbled
1/4 cup toasted walnuts

Warm bacon vinaigrette:
1/4 pound applewood smoked bacon
1/4 cup diced Spanish onion
1/2 cup white vinegar
1 tablespoon white wine
1 tablespoon finely chopped pimento
2 tablespoons olive oil
2 tablespoons sugar
1 1/2 cups chicken stock
2 teaspoons cornstarch
1/4 cup cold water
Dash garlic powder
1/4 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon freshly-cracked black pepper

Yield: 8 servings


To make vinaigrette, sauté bacon. Add onion, vinegar and wine. Add pimento and olive oil. Stir in sugar and chicken stock. Whisk cornstarch and cold water until completely blended. Add to chicken stock mixture. Add garlic powder, Dijon mustard, salt and pepper.

Combine arugula and spinach in a large salad bowl. Ladle warm dressing over greens and toss to combine. Add apples, crumbled cheese and toasted walnuts.



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