Autumn is here and I love this fresh and easy salad recipe…

Monday, November 16, 2009 10:01
Posted in category From the Kitchen, Recipes

SAN DIEGO FOOD FINDS writes: “Executive Chef Eric Bauer of the beautiful Anthology in downtown San Diego mixes arugula with red and green grapes for a tasty salad….”

Tender Arugula & Fall Grape Salad

1 cup balsamic vinegar (white or black)
1/4 cup sugar

Reduce to 1/2 cup over medium heat.

2 cups of red seedless grapes cut in half
2 cups of green seedless grapes cut in half
1 tablespoon fresh chopped lavender
1 cup extra virgin olive oil

After reducing the vinegar combine above ingredients with the reduction and let marinade for minimum of 3 hours.

6 ounces of burrata cheese
2 tablespoons chopped basil
1 tablespoons extra virgin olive oil

Marinate cheese with oil and basil.
Season cheese with salt and pepper.

To make salad combine the above items with baby arugula and season with salt and pepper to taste. Garnish with toasted pistachios and enjoy.

Recipe by chef Eric Bauer