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Arugula, Grape, and Almond Salad with Saba Vinaigrette

Suzanne Goin
  • minutes
  • Serves 8 to 10

INGREDIENTS

1/2 lb

Arugula

1/2 lb

Grapes, seedless red or purple

1 tbsp

Shallot

1 tbsp

Saba or aged balsamic vinegar plus more

1

Black pepper, Freshly ground

1/4 tsp

Kosher salt plus more

1/4 cup

Olive oil, extra-virgin

1 tbsp

Sherry vinegar

3/4 cup

Marcona almonds, salted roasted

¼ pound Roncal, Manchego, or Pecorino cheese, shaved with a peeler