Here’s a quick one. I used Sylvetta Arugula and Dâ??Avignon radishes from my CSA veggies for this week. I have this great pear cinnamon balsamic that I found at Bennesere in Portland which is a little sweeter and less acidic than regular vinegar. I think it works much better than regular acidic balsamic but regular stuff works too.
2 cups arugula, washed and torn into bite-sized lengths
1 Tbsp balsamic
2 Tbsp Olive Oil
2 large Radishes
Handful of sliced almonds
About 1 hour before serving, drizzle oil and vinegar over arugula. Add salt and pepper to taste, toss well and let sit. Just before serving, add thinly sliced radishes and almonds. This hearty, sweet and spicy salad goes well with beef dishes. Serves two as a side dish.