Arugula, Strawberry And Sautéed Shallot Salad For 2

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 2
• 2 small french tarragon, sprigs lightly chopped
• 1 tablespoon spanish sherry wine vinegar or 1 tablespoon wine vinegar
• 2 tablespoons olive oil
• 1 pinch salt
• cracked black pepper, to taste
• 1 cup butter lettuce, rinsed and spun dried (or any mild tasting loose leaf lettuce)
• 1 cup loosely packed arugula, well stemmed (aka rocket)
• 1 tablespoon extra virgin olive oil
• 2 shallots, peeled and thinly sliced
• 1 pinch sugar (i use unbleached )
• salt
• 5 ripe medium-size strawberries, washed, hulled and thinly sliced
• 3 tablespoons walnuts, toasted and coarsely chopped (my addition)

Recipe

• 1 note: salad dressing tastes best prepared at least an hour in advance.
• 2 whisk together the salad dressing ingredients and set aside to marinate.
• 3 divide and place the butter lettuce and arugula (or watercress) on two salad plates.
• 4 in a medium skillet, heat a tablespoon of olive oil over medium flame. add the shallots, a pinch of sugar, and a little salt, and sauté until they just start to soften, about 2 minutes (you just want to take the raw edge off them).
• 5 arrange the shallots over the butter lettuce and arugula. add the strawberries.
• 6 if using, garnish the salad with the toasted walnuts.
• 7 serve with the salad dressing on the side.