Ever since I tried this salad, I've been craving it and I've made it at least once a week, its that good. It's a recipe I was inspired with by a place called Boca Nova, a Pan-American restaurant here in Oakland Ca with an amazing menu. It's their arugula, pear and celery salad with goat cheese and cider vinaigrette...really delicious. There was no recipe, so I had to try and copy it. Well, it came out pretty spot on and I was happy with the results.
This will definitely not be the only item I try and copy from their menu. The place was THAT good, so stay tuned and hope you enjoy the salad!
Serves about 4-6 depending on serving size.
Cider Vinaigrette.
(makes about 3/4 cup)
2 tbsp lemon, freshly squeezed
2 tbsp unfiltered apple cider, such as Martinellis
1 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp pepper
1/2 cup of extra virgin olive oil
Salad
1 5oz bag of pre-washed baby arugula
2 cups fennel, thinly sliced (use a mandoline if you have one)
1 med green pear, cut in 4 wedges, then thinly sliced (use a mandolin if you have one)
3/4 - 1 cup of crumbled Gorgonzola cheese
In a bowl, add first 5 ingredients. Slowly whisk in the olive oil so it emulsifies and set vinaigrette aside. In another larger bowl throw in all the salad ingredients. Once you're ready to serve the salad, put in half of the vinaigrette and toss. If you feel you need more, add more. Serve immediately.
Enjoy!
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