WARM ARUGULA RAISIN SALAD  
 
  SERVINGS: 8  

PREP TIME: 30 mins

COOK TIME: 90 mins

 

 

 
 
INGREDIENTS
 
Vinaigrette:
1 head of garlic
4 tbsp plus 3/4 cup olive oil
1/4 cup finely chopped shallots
4 tbsp balsamic vinegar
2 tbsp chopped fresh thyme
2 large red onions, sliced into 1/4-inch-thick rings, separated
Salad:
Fresh GourmetŪ Cheese and Garlic Premium Croutons, or your favorite flavor
1/4 cup Fresh GourmetŪ Golden Raisins
2 tbsp (1/4 stick) butter
6 garlic cloves, chopped
2 cups 1/2-inch cubes day-old sourdough bread
1 tsp chopped fresh rosemary
8 cups (packed) arugula leaves (about 10 oz)
1 cup (packed) grated smoked mozzarella cheese (about 4 oz)



  DIRECTIONS
 
For Vinaigrette:

Preheat oven to 350 degrees. Place garlic in small baking dish. Drizzle with 2 tbsp oil. Cover dish tightly with foil

Cool. Squeeze roasted garlic from skins into medium bowl. Mash with fork.

Add 3/4 cup oil, shallots, 3 tbsp vinegar, and thyme. Whisk to blend well. Season with salt and pepper.

Increase oven temperature to 375 degrees. Oil large rimed baking sheet. Arrange onion rings on sheet.

Sprinkle with salt and pepper. Drizzle with remaining 2 tbsp oil

Roast until tender and brown, stirring occasionally, about 30 mns. Drizzle with remaining 1 tbsp vinegar

For Salad:

Melt butter in heavy medium ovenproof skillet over medium heat. Add chopped garlic and saute 30 seconds. Add bread cubes and rosemary and toss to combine.

Transfer to oven and bake until croutons are golden and crisp, about 10 mins.

Place arugula in large bowl. Add cheese and toss to combine. Transfer vinaigrette to medium saucepan.

Stir over medium-low heat until hot. Pour hot dressing over arugula salad and toss to combine. Season to taste with salt and pepper. Top with Fresh GourmetŪ Golden Raisins and Fresh GourmetŪ Cheese and Garlic Premium Croutons and serve.