Ingredients:
1 large apple, cut into matchsticks
Arugula
Grated sharp cheddar or regular cheddar cheese
Toasted and roughly chopped Almonds or Pistachios
kosher salt
Curry Vinaigrette, recipe follows
Directions:
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
Directions:
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.