Arugula with Roasted (Fruit and) Vegetables

Arugula with Roasted (Fruit and) Vegetables

One Year: Trottole with Olive Pistou
Two Years: Mozzarella, Scallion, and Olive Cornbread

Arugula with Roasted (Fruit and) Vegetables
Serves 4-6

Roasted Fruit and Vegetables:
1 unpeeled pink lady apple, cored and sliced into 1/2″ thick wedges
1/2 red onion, sliced into quarters
3 large carrots, peeled and sliced into 1/2″ thick wedges
1 tbsp extra virgin olive oil
sea salt and black pepper, as desired

Yogurt Vinaigrette:
1/4 cup plain greek yogurt
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 scallion, white and light green parts only, sliced thinly
1 tsp lemon zest
sea salt and pepper, to taste

4 cups arugula
1/4 cup Raspberry Bellavitano Reserve Cheese (Gruyere or Asiago will also work), shaven or grated

Roasted Fruit and Vegetables:
Preheat oven to 425 degrees Fahrenheit. Combine sliced apples, onion, carrots, olive oil, sea salt, and pepper on a baking sheet, ensuring everything is evenly coated. Bake for 20-25 minutes, redistributing occasionally. Transfer the mixture to a medium bowl and refrigerate until cooled completely.

Meanwhile, prepare the vinaigrette by whisking yogurt, olive oil, apple cider vinegar, scallion, lemon zest, salt, and pepper. Cover and refrigerate until ready to use.

To Serve:
On a large platter, distribute 2 cups of arugula. Top with half of the roasted fruit and vegetable mixture. Top with the other 2 cups of arugula, followed by the rest of the vegetable mixture. Evenly distribute cheese on top, following by desired amount of vinaigrette (note: this recipe makes more vinaigrette than you need here, which can be used to top grilled chicken or sliced cucumber or whatever your little heart desires).


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