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Apple, Speck, Arugula Salad with Aged Balsamic with German Riesling

Apple, Speck, Arugula Salad with Aged Balsamic

This salad makes a great pairing with a dry German Riesling with a hint of residual sugar.

Course Salad
Keyword Apple, Speck, Arugula Salad with Aged Balsamic
Servings 4
Author adapted from "the A.O.C. Cookbook" Suzanne Goin

Ingredients

  • 2 apples Honeycrisp, cored and quartered and thinly sliced
  • 4 oz. baby arugula, washed
  • 12 thin slices speck
  • 1/4 cup very good quality extra virgin olive oil
  • 2 tablespoons aged balsamic vinegar
  • kosher sea salt

Instructions

  1. Divide the arugula and arrange on 4 salad plates. Arrange the apple slices between the four plates. Drape three slices of speck per plate in a loose wavy fashion. Drizzle the olive oil and balsamic vinegar over the salad. Season with kosher sea salt.