Savory Roasted Garlic & Onion Vinaigrette with Arugula Salad
This delightful salad features a robust and savory roasted garlic and onion vinaigrette, perfectly balancing the peppery taste of fresh baby arugula. The sweet and tangy notes from champagne vinegar complement the richness of the crumbled Roquefort cheese and the crunch of toasted pecans, making this dish a harmonious medley of flavors and textures. Ideal for a light lunch or as a refreshing side dish, this salad is sure to impress your friends and family. The vinaigrette can be made ahead of time, allowing the flavors to deepen and marry beautifully.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Roasted garlic and sweet onion jam
5 tablespoons (Melt slightly in the microwave.)
Champagne vinegar or white wine vinegar
1/3 cup (None)
Dijon mustard
1 tablespoon (None)
Canola oil or peanut oil
1/2 cup (None)
Dried thyme
1 teaspoon (None)
Chopped shallot
1 tablespoon (Chop finely.)
Salt and freshly ground black pepper
To taste (None)
Baby arugula leaves
6 cups (Wash and dry.)
Toasted pecans, roughly chopped
1/2 cup (Toast in a skillet over low heat.)
Crumbled Roquefort cheese
1/2 cup (Crumble before adding.)
Instructions
1
Begin by slightly melting the roasted garlic and onion jam in the microwave for about 10-15 seconds until it becomes pourable.
2
In a jar or a bowl, combine the melted jam with champagne vinegar (or white wine vinegar), Dijon mustard, canola (or peanut) oil, dried thyme, and chopped shallot.
3
Secure the lid on the jar or use a whisk to blend the ingredients thoroughly until emulsified.
4
Taste the vinaigrette and season with salt and freshly ground black pepper to your liking.
5
Allow the vinaigrette to sit for at least 30 minutes at room temperature to let the flavors develop.
6
For the salad, toast the pecans in a skillet over low heat, stirring occasionally for about 10 minutes or until fragrant and golden.
7
Meanwhile, wash and dry the baby arugula leaves gently, taking care not to bruise them.
8
In a large salad bowl, combine the toasted pecans, crumbled Roquefort cheese, and the baby arugula.
9
Drizzle the vinaigrette over the salad and toss gently until everything is evenly coated. Serve immediately and enjoy the delightful blend of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Roasted Garlic & Onion Vinaigrette with Arugula Salad?
It is a gourmet salad featuring a robust vinaigrette made from roasted garlic and onion jam, paired with peppery baby arugula, Roquefort cheese, and toasted pecans.
What are the primary flavors of this dish?
The dish offers a medley of savory, sweet, tangy, and peppery flavors with a crunch from toasted pecans and richness from blue cheese.
How much roasted garlic and sweet onion jam is required?
The recipe calls for 5 tablespoons of roasted garlic and sweet onion jam.
How should I prepare the jam for the vinaigrette?
Melt the jam slightly in the microwave for about 10-15 seconds until it becomes pourable.
What type of vinegar can I use?
You can use either 1/3 cup of champagne vinegar or white wine vinegar.
Which oils are suitable for the dressing?
The recipe recommends using 1/2 cup of either canola oil or peanut oil.
What kind of mustard is used in the vinaigrette?
The recipe uses 1 tablespoon of Dijon mustard.
Are there any dried herbs in the dressing?
Yes, the vinaigrette include 1 teaspoon of dried thyme.
How should the shallot be prepared?
One tablespoon of shallot should be chopped finely before being added to the dressing.
How do I emulsify the vinaigrette?
You can either shake the ingredients in a secured jar or use a whisk to blend them thoroughly.
Should the vinaigrette be used immediately after mixing?
No, it is best to allow the vinaigrette to sit for at least 30 minutes at room temperature to let the flavors develop.
How do I toast the pecans?
Toast the pecans in a skillet over low heat for about 10 minutes, stirring occasionally until fragrant and golden.
How much arugula is needed for the salad?
The recipe requires 6 cups of baby arugula leaves.
How should I wash the baby arugula?
Wash and dry the baby arugula leaves gently to avoid bruising them.
What type of cheese is included in the recipe?
The salad features 1/2 cup of crumbled Roquefort cheese.
Can I make the vinaigrette in advance?
Yes, the vinaigrette can be made ahead of time, which allows the flavors to deepen and marry beautifully.
How should the salad be assembled?
Combine the toasted pecans, crumbled Roquefort cheese, and baby arugula in a large bowl, then drizzle with vinaigrette.
Is this salad intended to be served cold?
Yes, it should be served immediately after tossing to enjoy the fresh textures and flavors.
What are the suggested tags for this recipe?
The recipe is tagged with salad, vinaigrette, arugula, garlic, onion, roquefort cheese, pecans, gourmet, light meal, and healthy.
How do I season the dressing?
Season with salt and freshly ground black pepper to your personal liking after the ingredients are emulsified.
Is this recipe suitable for a light lunch?
Yes, it is described as ideal for a light lunch or as a refreshing side dish.
What provides the crunch in this salad?
The toasted and roughly chopped pecans provide a satisfying crunch.
What gives the salad its peppery note?
The fresh baby arugula leaves provide the signature peppery taste.
How many ingredients are in this recipe?
There are a total of 10 ingredients required for this salad and vinaigrette.
Can I use peanut oil instead of canola oil?
Yes, peanut oil is listed as a valid alternative to canola oil.
Does the recipe specify a serving size?
The provided data does not specify serving size or nutritional information such as calories.
What is the final step before serving?
The final step is to toss the salad gently until everything is evenly coated with the vinaigrette.
Why is Roquefort cheese used?
Roquefort cheese is used to provide a rich, salty contrast to the sweet jam and peppery greens.
What is the preparation for the shallots?
The shallots should be finely chopped before being mixed into the dressing.
Is there a specific way to handle the arugula?
It should be handled with care while washing and drying to prevent bruising the delicate leaves.