Yid.Dish: Arugula Salad with Leeks and Apples

By Leah Koenig

Published June 30, 2005.
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1 bunch arugula
olive oil
1 leek, white and light green parts only, thinly sliced
1 apple, cored and sliced (these first three ingredients all came from my box)
balsamic or cider vinegar
walnut oil
handful of walnuts, toasted
cheese optional

1) Wash and dry the arugula. Put it into a salad bowl.

2) Heat olive oil in a skillet, and add leeks and a pinch of salt. Sautee for a few minutes, and add the apple slices. Saute a minute more, and then add enough vinegar just to cover the apples. Lower the heat, allowing the apples to absorb the vinegar, and for the rest to reduce a bit.

3) While still hot, pour the apple mixture over the arugula. Add the nuts, and cheese if desired. Finish off with a touch of walnut oil, and salt and pepper. A salty or pungent cheese can be added if desired.


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