I hosted my latest Greek Supper Club last weekend and the focus was dishes from Kefalonia. Some were traditional dishes, others were inspired by my food experiences there.

I served this salad, an amalgam of salad ideas I had experienced and wanted to put on a plate. I used baby arugula, some radicchio for colour and garnished with cherry tomatoes, dried figs and almonds.

I am happy to report the salad tastes as good as it looks. Try it and let me know!

Arugula and Radicchio Salad

Recipe by Peter MinakiCourse: Appetizer, Vegetarian

Servings

4

servings

Prep time

10

minutes

Ingredients

• 4 heaping cups of baby arugula

• 2 cups of thinly sliced radicchio

• 25 cherry/grape tomatoes, halved

• 5 dried figs (rehydrated in hot water), sliced

• 1/4 cup roasted almond slices

• Dressing

• 1 Tbsp. Dijon mustard

• 2 Tbsp. honey

• 2 Tbsp. red wine vinegar

• 1 Tbsp. lemon juice

• 1 Tbsp. minced shallot (or red onion)

• 1/3 cup extra virgin olive oil

• sea salt and ground pepper to taste

Directions

• Into a large bowl, toss your arugula and radicchio to combine. Divide and plate.
• Top each salad with tomatoes and figs.
• Into a jar, add all the dressing ingredients, secure the lid, shake to emulsify. Taste and adjust seasoning/accents.
• Spoon dressing over salads and garnish with almonds and serve.