Arugula salad

Arugula salad with roasted onion vinaigrette
Serves 4 small side salad portions

4 cups of baby arugula
2 small red onions sliced

Put the onions in a bowl and toss with olive oil and a pinch of sea salt. Preheat oven to 350 F and roast the onions for about 20 minutes until tender and slightly caramelized on the edges. Take out of oven, allow them to cool down, toss with the vinaigrette, season with pepper, and add to the arugula.

Vinaigrette

4 teaspoons of a good quality balsamic vinegar
2 teaspoons of a good quality red wine vinegar
1 shallot, finely diced
Sea salt and fresh ground black pepper
5 tablespoons of extra virgin olive oil

Combine vinegars and the shallot with a few pinches of salt and a little pepper in a small bowl. Let it stand for 15 to 20 minutes. Whisk in the olive oil and season to taste.

Antonella Aguilera-Ruiz