Arugula, Grape, and Almond Salad with Saba Vinaigrette
Peppery arugula gets tossed with grapes, almonds, cheese, and a sweet-tart saba vinaigrette for a crisp, elegant salad.
Ingredients
- Salt
- Pepper
- Half
Directions
- Mince 7 grapes very finely and put them in a small bowl. Halve the rest of the grapes, place them in a separate small bowl, and keep them aside. Crush the minced grapes with a fork until they become a rough purée. Mix in the shallot, 1 tablespoon Sherry vinegar, and 1/4 tsp. salt, then leave the mixture alone for 5 minutes. Whisk in the oil and 1 tablespoon saba. Taste the vinaigrette, then adjust with salt, pepper, and additional Sherry vinegar, if you’d like.
- Place the arugula and halved grapes in a large bowl. Add the vinaigrette, season with salt and pepper, and toss until everything is lightly coated. Divide the salad evenly among chilled dinner plates. Sprinkle the cheese and almonds on top, then finish each salad with another drizzle of saba.
- The vinaigrette and halved grapes may be made 8 hours ahead. Cover them separately and refrigerate. Before finishing the salad, bring the vinaigrette back to room temperature and whisk it again.