The Recipes

Arugula Salad with Balsamic Reduction

Oh, yum.  This can be an easy first course, a portion of a brunch, or served with a panini for a satisfying lunch.  Everything was so fresh and lovely, it made me a happy girl.

Arugula Salad with Balsamic Reduction


- 1 c. of rinsed arugula
- 1/2 sweet onion, sliced
- 1 grapefruit, supremed
- 1/4 c. balsamic vinegar
- 2 T. of pumpkin seeds
- 1 T. honey
- 1 T. sugar
- 2 cloves

Prepare your veggies.  Follow the link to watch a video on how to handle the grapefruit.  Plate slices of sweet spring onions, alternating with supremes of grapefruit in a spiral.  Top with a handful of arugula in the center.

In a small saucepan, whisk together the vinegar, honey and sugar.  Toss in the cloves.  Simmer at low heat until reduced by half.  Let it cool partially, then drizzle the balsamic reduction over the salad.

Toast the pumpkin seeds for 1-2 minutes in a dry skillet - just until fragrant - and sprinkle them over the top of the salad.