Baby Arugula, Smoked Trout and Roasted Beet Salad

I don’t usually pair wine with salad but found that this is a wonderful pairing with Sonoma Coast Vineyards Sauvignon Blanc.

2 Eggs
1/3 cup finely chopped Ginger
1½ Tablespoons Shallots
2 Tablespoons Soy Sauce
3 Tablespoons Rice Wine Vinegar
1 teaspoon Sesame Oil
2½ Tablespoons Honey
1 Tablespoon Dijon Mustard
1 Tablespoon Jalapeno Chilies,seeded & diced
1 cup Olive Oil
2 Tablespoons Water
1 Tablespoon Fresh Lemon Juice
Kosher Salt
Freshly ground Black Pepper

Gently place the eggs in boiling water and cook for 90 seconds. Cool the eggs for a minute or two under cold running water. Peel the eggs and put in a blender or food processor, blend eggs,ginger,shallots, soy sauce, rice wine vinegar, sesame oil, honey, mustard, and chilies for about 20 seconds.

With the motor running, slowly add the oil and process until thick. Add the water and lemon juice and process until blend. Season to taste.

This dressing can be prepared a day in advance. Place in a sealed container and refrigerate. If the dressing has separated, re-process in the blender.

2/3 cup raw, unsalted Cashews (about ¼ lb)
2 Tablespoons Honey
½ teaspoon Tabasco
2 Tablespoons Water
Toast the cashews in a 350°F oven until golden brown. Discard any nuts that turn black.
In a medium fry pan, heat honey over low to medium heat for 2 to 3 minutes. Add the nuts, Tabasco, and water and cook until the nuts are fully coated and the liquid has fully evaporated. Remove from pan, place on waxed paper and separate nuts slightly so that they don’t stick together. Cool to room temperature.

5½ ounces small whole canned beets, rinsed, drained & cut into wedges
5½ ounces of roasted golden beets or combine half of each color for a beautiful presentation
1 lb baby Arugula, rinsed & dried
8 ounces Smoked Trout, skin removed and cut into 1-inch pieces
1 ripe Avocado, peeled and cut into 1-inch pieces

To assemble, divide the arugula on chilled salad plates, top evenly with smoked trout, beets, avocado, and caramelized nuts. Spoon dressing over and serve. Reserve remaining dressing for another use.

Serves 6-8 as an appetizer

Enjoy with Sonoma Coast Vineyards Sauvignon Blanc.

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