All posts tagged vinaigrette

Arugula and Apple Salad with Serrano Ham and Manchego Cheese

Published January 3, 2014 by jenmatteson

Last week I posted a roasted beet salad recipe, something I was trying out for a dinner party I was leading.  While I really liked that salad, I thought it might be too “beety” for people who weren’t really sure if they liked beets or not.  Using many of the same ingredients, I managed to make a completely different salad, which was even better!

Arugula and Apple Salad with Serrano Ham and Manchego Cheese

I had a pretty good idea of what I wanted to make, but I still searched the internet for a little direction.  I’m always weary of salad with fruit in it, but if it’s paired with a tart vinaigrette, I’m usually sold.  It’s the salad with fruit and a sweet dressing that just doesn’t work for my taste buds.  This salad pairs the sweetness of apples, with the saltiness of the Serrano ham and Manchego cheese, evened out with the spicy arugula and cider vinaigrette.

I had leftover salad ingredients and was going out of town for the evening.  My hubs was having a boys night with his bestie, and smoking some pork.  I asked what else they were having with the pork, to which he responded, ” I don’t know, potatoes?”  Classic.  I put together the salad for them to have alongside their meat and potatoes, thinking they’d maybe have a little bit.  Much to my surprise, they ate it all!  Not only is this a great salad, but a salad men will eat when their wives aren’t even around!

Arugula, Apple and Serrano Ham Salad with Cidar Vinaigrette

Arugula and Apple Salad with Serrano Ham and Cider Vinaigrette

Source: Adapted from Serious Eats
Serves 4-6      


For the Salad:
5 ounces arugula or baby arugula
1 crisp apple, such as Fuji
3 oz Serrano ham, thinly sliced (Prosciutto would work)
3 oz Manchego, thinly sliced

For the Vinaigrette:
2 tbsp cider vinegar
6 tbsp olive oil
2 teaspoons (real) maple syrup
1 tsp Dijon mustard
1 tablespoon finely chopped shallots
Heaping 1/4 teaspoon salt


1. Make the vinaigrette by whisking together vinegar, oil, syrup, Dijon and shallots in a small bowl.  Season to taste with salt and freshly ground pepper. Set aside.

2. Place arugula in serving bowl. Whisk the vinaigrette again until well combined, then and to the salad, little by little, until greens are well dressed. You may have a little left over. Right before serving, cut apple into thin slices and toss into salad along with Manchego and Serrano ham. Taste and adjust seasoning, then serve immediately.

Roasted Parsnips with Mustard Vinaigrette Dressing

Published June 11, 2013 by jenmatteson

I like parsnips, but I don’t recall ever eating them plain (they always seem to be in something) and I know for sure I’ve never cooked with them.  I saw this recipe on Food and Wine and thought I’d expand my horizons and my veggie arsenal. In case you’re wondering, parsnips are those huge white carrot looking vegetables with the waxy exterior.

Roasted Parsnips with Mustard Vinaigrette

My bestie was in town from Duluth, so we had planned to get together on Saturday night.  Nate offered to smoke us a chicken, so I was simply in charge of everything else.  It was quite nice!  We ended up having a little party as my friend’s mom, PJ, and our neighbor and her son came for dinner.  It was honestly a weird grouping of people, but we had the best time chatting and eating and ended up staying up until almost 3:00 AM!  That’s surely a sign of a good time!  Kristin brought the most delicious LIGHT raspberry lemonade cake.  It was fluffy, sweet and tart, and the best part is that there was only 130 calories in one serving.  Don’t mind the fact that I ate two pieces…

Roasted Parsnips with Mustard Vinaigrette

Seeing as though the group had grown from 3 to 6, I was little concerned about the parsnips as they aren’t necessarily a “main steam” vegetable, and entertaining a larger group of people gives you a higher chance of picky eaters. Thankfully for me, everyone was willing to give them a try, and actually seemed to like them.  PJ said she liked them more than sweet potato fries, and she said sweet potato fries were her favorite.  What a great compliment!  I served a mustard vinaigrette as a dipping sauce, and that really gave the parsnips a tangy bright flavor, but it wasn’t even necessary.  The vinaigrette was tastey though, and adapted quite a bit from the original recipe based on what ingredients I had on hand.  I still have some leftover and it’ll make a great salad dressing as well.  Overall, these were a delicious and fun way to get out of our everyday vegetable rut!

Roasted Parsnips with Mustard Vinaigrette

Roasted Parsnips with Mustard Vinaigrette

Source: Adapted from Food and Wine
Servings: 4


2 lbs parsnips, peeled, halved lengthwise, and cut crosswise 1/2 inch thick
2/3 cup olive oil
salt and pepper
2 tbsp white wine vinegar
1 tbsp red wine vinegar
1 tbsp Dijon mustard
1/2 tsp sugar
2 tbsp parsley, chopped


1. Preheat oven to 425 degrees.  In a large mixing bowl, combine 1/3 cup olive oil and parsnips.  Toss to coat evenly and season with salt and pepper.  Spread the parsnips on a foil lined baking sheet in a single layer.  Roast for 30 minutes, until caramelized.

2. In a mixing bowl, whisk together vinegars, Dijon, and sugar.  Drizzle in remaining 1/3 cup olive oil until vinaigrette reached desired consistency (you  might not need it all).  Stir in chopped parsley. Serve alongside roasted parsnips.

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