Arugula Salad

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Arugula Salad

Arugula Salad
Servings 4


  • 1/3 cup balsamic vinegar plus 2 tablespoons
  • 1 bunch arugula washed, stems picked
  • 1/4 cup pumpkin seeds salted
  • Coarse salt to taste
  • Freshly ground pepper to taste


  • 1. Heat 1/3 cup balsamic vinegar in small saucepan over medium heat. Reduce the vinegar in half, about 4 to 5 minutes. Let cool, and reserve for garnish.

    2. Place the arugula in a bowl, and toss with 2 tablespoons vinegar and half of the pumpkin seeds. Season with salt and pepper.

    To assemble the dish:
    Divide the mango risotto evenly among four plates. Arrange one portion of the thinly sliced duck breasts on top of the risotto. Top with a handful of arugula salad. Garnish with pumpkin seeds, and drizzle with reduced balsamic vinegar.

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