The Recipes

Spring Arugula Salad

A few weeks ago, I was visiting family in Arizona, and we took a day trip to Cottonwood.  Cottonwood is a tiny little town with a quaint Main Street.  We had a deal to visit three wine tasting rooms, a gelatto tasting, cheese tasting, bread tasting, and finally, an olive oil tasting.  The olive oil tasting was my favorite - we got to try as many of the flavored and aged olive oils and balsamic vinegars as we wished.

I couldn't buy anything because I was carrying on, so it was very exciting to come back home and realize a similar tasting room and shop has opened up near me!  My first purchase provides the base for this salad, but you can easily make a quick vinaigrette with some orange juice and zest and olive oil.  Remember that you always want three parts oil to one part acid in any vinaigrette.

Spring Arugula Salad


- 1 c. of arugula
- 4 grape tomatoes, halved
- 2 T. of raisins
- a few slices of red onion
- 1/2 T. of champagne white balsamic vinegar
- 1 1/2 T. of orange olive oil
- salt
- pepper

Put the raisins in a small dish and cover them with lukewarm water.  This will allow them to plump up.

Whisk together the vinegar and oil and season with salt and pepper.

Build your salad with the arugula, tomatoes, onions, and raisins.  Drizzle the vinaigrette over the top.