We made the Arugula, Grape and Almond Salad with Saba Vinaigrette recipe in the Nov 2012 issue of Bon Appetit (p.108) this past week. This is now my FAVORITE salad ever. So easy to make, and the flavors just meld and complement each other so nicely.
Tips:
- Make sure the grapes are seedless and sweet.
- We used a spring mix of lettuce that included arugula.
- Since we didn't have saba which is a "cooked grape juice,' we used aged balzamic vinegar as the recipe suggested.
- Manchego and sliced almonds worked quite nicely.
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