This salad makes a great pairing with a dry German Riesling with a hint of residual sugar.
Keyword Apple, Speck, Arugula Salad with Aged Balsamic
Author adapted from "the A.O.C. Cookbook" Suzanne Goin
2applesHoneycrisp, cored and quartered and thinly sliced
4oz. baby arugula, washed
1/4cupvery good quality extra virgin olive oil
2tablespoonsaged balsamic vinegar
kosher sea salt
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.