Salad of Arugula, Shallots and Raspberry Vinaigrette

Serves 4

Ingredients:
1 shallot, finely diced
3 tablespoons/45 ml raspberry vinegar
1/4 cup/50 ml extra virgin olive oil
2 teaspoons/10 ml cold water
Salt and freshly ground black pepper
4 lightly packed cups/70 g baby arugula leaves, washed and dried

Method:

In a large bowl, combine the shallots and raspberry vinegar and begin to whisk. Slowly add the olive oil while constantly whisking to blend. Whisk in the water and season the vinaigrette with salt and freshly ground black pepper.

Toss the arugula leaves in a large bowl with enough vinaigrette to coat. Season the salad to taste with salt and pepper. Cover and refrigerate the remaining vinaigrette for another use. Mound the salad on a platter and serve with the fritto misto.