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Apple, Cheddar and Arugula Salad with Curry Vinaigrette


1 large apple, cut into matchsticks


Grated sharp cheddar or regular cheddar cheese

Toasted and roughly chopped Almonds or Pistachios

kosher salt

Curry Vinaigrette, recipe follows


Place the arugula and a pinch of salt in a medium bowl and add just enough curry vinaigrette to lightly coat the arugula. Add the apple, cheddar cheese, almonds or pistachios to the salad bowl and drizzle a little of the curry vinaigrette over the top and toss. Taste and add more vinaigrette or salt if needed. Serve immediately.

Curry Vinaigrette:

1/2 cup white wine vinegar

2 teaspoon yellow curry powder

1 garlic clove, minced

1 1/2 teaspoons kosher salt

1-1/4 cup neutral oil, such as canola, grapeseed or vegetable


Place the white wine vinegar in a medium bowl and whisk in the curry powder. Let sit for 2 minutes. Whisk in the garlic and salt.

Continuously whisk the vinegar mixture while slowly adding the oil one drop at a time. Continue adding oil in a very slow stream until all the oil has been added and the vinaigrette is thick and emulsified. Taste and add more salt if needed.

*This makes a big batch of vinaigrette that will keep in the refrigerator for 7 days.

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