Jason's Arugula Salad

Ingredients:

4-5 cups Baby arugula (or baby spring mix)

3 Tb Toasted Pine Nuts (or almonds, pecans, etc.)

2 oz Goat cheese - crumbled (El Camino de las Cabras – ©)

1 Shallot - sliced very thin

2Tb Pineapple Balsamic ©

2Tb Persian Lime Infused Olive Oil ©

Toast the pine nuts (or nut of your choice) in the oven or on the cook-top, careful not to burn. Set aside to cool. Place the washed arugula into your salad bowl. In a separate bowl make the vinaigrette. Start by placing the thinly sliced shallots in the bowl. Add the Pineapple balsamic and let the shallots marinate for about five minutes. Remove the shallots reserving the vinegar and set aside. Add a pinch of salt and pepper to the vinegar and whisk to dissolve the salt. Now add the lime oil and whisk until combined. Sprinkle half of the shallots, pine nuts and goat cheese on the arugula and drizzle on half of the vinaigrette. Now toss. To finish, sprinkle the remaining shallots, pine nuts and goat cheese on top and drizzle the remainder of the vinaigrette. It is ready to serve.

Serves 4

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