Caramelized Summer Squash Arugula Salad with Warm Chive Vinaigrette

Makes One Serving


2 small summer squash. ( I used yellow crookneck and a patty pan )

1 tablespoon olive oil

1-2 cups fresh Arugula

1 tablespoon Feta Cheese

Sea salt (optional)
Slice summer squash lengthwise into 1/4 inch slices. Heat a skillet over medium high heat and add one tablespoon of olive oil.  Place the squash in the hot pan, sprinkle with salt and allow to caramelize; this takes about 2-3 minutes per side. You may need to do this in two batches depending on the size of your squash and your pan.
 
When you have a nice color on the squash, remove from pan and set aside while you prepare the vinaigrette. 

Presentation: Place the Arugula on a salad plate and top with the caramelized squash, drizzle with the vinaigrette, top with Feta Cheese and the reserved chopped Chives.

Warm Chive Vinaigrette

Makes One Serving


2 tablespoons fresh chopped Chives (reserve one for garnish)

2 teaspoons Seasoned Rice Wine Vinegar

2 teaspoons Olive Oil

1 small Garlic Clove, minced (about 1/4 teaspoon)

Pinch of Sea Salt and Black Pepper

In the same skillet you used for cooking the summer squash, whisk the olive oil with the vinegar.  Stir in the minced garlic, 1 tablespoon chives and season with sea salt and pepper. Heat just until warm.


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