I usually made a salad with every meal, especially when I am grilling. I have converged upon a homemade dressing which I often vary with the exception of using 4 – 5 great vinegar. In this preparation, I am using a white and red wine vinegar from Vollaia, an aged sherry Vinagre de Jerez from Columela, a tarragon white wine vinegar from Beaufort, and an aged sherry vinegar from O. I really love the sharp acidic flavors .

Ingredients

Any combination of great kinds of vinegar – try to vary the types and sources and experiment.

Dressing

• 2 Tbs White wine vinegar

• 2 Tbs Red wine vinegar

• 2 Tbs Vinagre de Jerez sherry vinegar

• 2 Tbs Tarragon White wine vinegar

• 2 Tbs Aged sherry vinegar

• 1/2 cup extra virgin olive oil

• 1 egg yolk

• 1 Tbs dijon mustard

• Salt and pepper

Salad

4 – 6 cups of Arugula

1 cup Blueberries

1/3 cup Kalamata olives

1/3 cup diced Mama’s Little Peppers

10 caper berries

2 Tbs Momofuko Chile Crunch

1 Tbs Sambal Olek

Preparations

Measure out all the liquids and place them into a mixing bowl. The ratio of vinegar to olive oil should be 1:1.

Add in the egg yolk, EVOO, and mustard, and whisk until slightly emulsified.

Chop the kalamata olives, peppers, and caper berries and mix into a large mixing bowl and toss with the arugula and blueberries.

Drizzle the dressing on the salad and serve right away – don’t add the dressing until you are ready to serve, otherwise, the arugula may be too drenched in the dressing. Top with the chili crunch and sambal olek to taste.