About a year ago, I hosted a seafood focused Greek Supper Club paying homage to Poseidon. For those who have been to Greece, you know that mountains and sea are everywhere and sometimes the two converge.
I offered up this salad with baby arugula, kiwi fruit, hazelnuts and Manouri cheese. Kiwi fruit are grown in northern Greece, making it the 4th largest exporter of this fruit!
Manouri is a whey cheese, made as a by-product of Feta production. It’s semi-soft, buttery and it’s one of my fave cheeses. Look for it at Greek specialty shops.
This salad comes together with my three-citrus dressing….it’s become almost a standard with my salads. One try and you’ll understand why.
Baby Arugula Salad, Kiwi, Hazelnuts, Manouri Cheese
(serves 4-6)
8 cups baby arugula
250 gr. Manouri cheese, cut into wedges or crumbled
4 ripe kiwi fruit, peeled and cut into rounds
1/4 cup roasted and chopped hazelnuts
Dressing
1/4 cup of finely diced shallots (or red onions)
2 Tbsp. red wine vinegar
2 Tbsp. honey
2 Tbsp. Dijon mustard
juice of one lemon
juice of one orange
juice of 1/2 grapefruit
approx. 1/2 cup extra virgin olive oil
fresh ground pepper
sea salt to taste
- Place arugula in a large bowl, have your other salad components prepared (mise en place).
- Into a mason jar, add all your dressing ingredients and seal. Shake vigorously and then open up and taste. Adjust seasoning to taste.
- Add dressing to arugula in increments while tossing. Add dressing as desired.
- Top with Manouri cheese, hazel nuts, kiwi and serve.
Arugula kiwi salad looks fantastic