Ingredients with Measurements:
- 8 oz. Provola di Bufala cheese, sliced
- 4 cups arugula
- 1 cup walnuts, chopped
- 1/4 cup extra-virgin olive oil
- 2 tbsp. balsamic vinegar
- 1 tsp. honey
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
a. Preheat the oven to 350°F.
b. Spread the chopped walnuts on a baking sheet and toast in the oven for 5-7 minutes or until lightly golden.
c. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
d. In a large bowl, toss the arugula with half of the dressing.
e. Divide the dressed arugula among four plates.
f. Top each plate with sliced Provola di Bufala cheese.
g. Drizzle the remaining dressing over the cheese and arugula.
h. Sprinkle the toasted walnuts over the top of each salad.
10 minutes preparation time, 7 minutes cooking time
5. Temperature: Preheat oven to 350°F
Serving size: 4 servings
Nutritional information:
- Calories: 440
- Fat: 38g
- Carbohydrates: 10g
- Protein: 18g
- Sugar: 4g
- Fiber: 3g
Substitutions for ingredients:
- Substitute baby spinach or mixed greens for arugula
- Substitute pecans or almonds for walnuts
- Substitute feta or goat cheese for Provola di Bufala
Variations:
- Add sliced cherry tomatoes or roasted red peppers for extra flavor and color
- Top with grilled chicken or shrimp for a heartier meal
- Substitute honey mustard dressing for balsamic dressing
Tips and tricks:
- To make the salad more filling, add a grain such as quinoa or farro
- Make the dressing ahead of time and store in the fridge for up to a week
- Use a mandoline to slice the cheese thinly and evenly
Storage instructions:
- Store leftover salad in an airtight container in the fridge for up to 2 days
Reheating instructions:
- Serve cold, do not reheat
Presentation ideas:
- Arrange the cheese slices in a circular pattern on top of the arugula
- Garnish with fresh herbs such as basil or parsley
Garnishes:
- Fresh herbs such as basil or parsley
- Cherry tomatoes
- Roasted red peppers
Pairings:
- Serve with a crusty baguette or garlic bread
- Pair with a light white wine such as Pinot Grigio or Sauvignon Blanc
Suggested side dishes:
- Grilled vegetables such as zucchini or eggplant
- Roasted potatoes or sweet potatoes
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors
- If the cheese is too soft, place it in the freezer for 10-15 minutes before slicing
Food safety advice:
- Make sure to wash the arugula thoroughly before using
- Store leftover salad in the fridge and consume within 2 days
Food history:
- Provola di Bufala is a type of Italian cheese made from buffalo milk
- Arugula is a leafy green that is popular in Italian cuisine
Flavor profiles:
- The salad has a balance of sweet and tangy flavors from the balsamic dressing and honey, and a nutty crunch from the toasted walnuts
Serving suggestions:
- Serve as a light lunch or dinner
- Great as a side dish for a summer barbecue or picnic
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Region: Italian