芝麻菜石榴蘋果核桃沙拉 Arugula Apple Pomegranate Walnut Salad

材料 Ingredients

芝麻葉 Arugula 1 磅 lb (450g) 富士蘋果 Fuji Apple 2 個 ea 核桃 Walnut 1/4 杯 cup 石榴 Pomegranate 1 個 ea 帕梅善起司片 (可免) Parmigiano-Reggiano shaving (optional) 1/4 杯 cup 基本油醋汁 Basic Vinaigrette 1 份 portion

做法：

1.	核桃平鋪在烤盤裡，放進烤箱用350°F(175˚C)烤到金黃色，大約10分鐘。要不時查看顏色變化以免燒焦。取出核桃略切。
2.	依照“處理石榴" 取出石榴籽。蘋果洗乾淨後去核切成薄片。芝麻葉洗乾淨後用除水器除水或用紙巾擦乾。
3.	準備基本油醋汁。油：特級初炸橄欖油，醋：蘋果醋，糖：蜂蜜，調味料：法式芥末醬，辛香料：無，香草：無。
4.	將適量基本油醋汁与芝麻葉，蘋果片，和杏仁果片拌勻，最後再拌進石榴籽和帕梅善起司片即可。

PROCEDURE

1.	Spread the walnuts on a baking sheet. Bake in a 350°F(175˚C) oven until lightly browned, approx. 10 minutes. Carefully watch the color changing because the walnuts burn easily. Roughly cut the walnuts.
2.	Follow the instruction of “Handle Pomegranates" to remove the seeds from the pomegranate. Core the apple and cut it into thin slices. Rinse the arugula thoroughly. Dry it in a salad spinner or with paper towels.
3.	Prepare the Basic Vinaigrette. Oil: extra virgin olive oil, Vinegar: Cider vinegar, Sweetness: Honey, Spice: none, Herb: none.
4.	Mix the vinaigrette with the arugula, apple slices, and roasted walnut. Then stir in the pomegranate seeds and Parmigiano-Reggiano shavings.

最後更新 (Last Update): 01/20/2016
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