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Apple, radish and arugula salad with pecorino and balsamico



  • 1 macoun apple
  • 3 radishes
  • 4 ounce rocket arugula
  • 1 ounce small fennel bulb
  • 8 ounce cherry tomato
  • 1 ounce rresh basil sprig
  • 1 ounce small shallot
  • 1 ounce small or medium carrot
  • 1 ounce hazelnuts
  • 1 1/2 ounce balsamic
  • 2 1/2 ounce extra virgin olive oil


Baking Directions:

Cut the apple into batons and reserve in water with 1 lemon squeezed in it until ready to use.

Thinly slice the radishes, carrots and fennel.

Cut the tomatoes in half.

Pick the leaves of basil and chiffonade.

In a 350-degree oven, toast the hazelnuts until just before golden brown, about 5 minutes.

Allow to cool, then roughly crumble.

Wash and thoroughly dry the arugula.

Combine the balsamic, sherry and extra-virgin olive oil and whisk together.

Toss the tomatoes, fennel and carrots with the dressing.

Strain off the excess dressing and in another large mixing bowl combine the arugula, basil, radishes and apple (completely dried off from the water).

Toss gently.

Season with salt, pepper and just enough of the dressing to coat the salad.

Add the vegetables and nuts and plate.

Shave the cheese over the top.