After all the pie I sampled as a Pi Day judge in Princeton, I’d better clean up my act! This is my go-to salad lately, with dried cranberries, glazed walnuts, and (sometimes) a little bleu cheese. I dress it simply with olive oil and white balsamic vinegar. It works well with arugula, spring mix, or butter/bib lettuce.
If you haven’t tried white balsamic, do give it a try soon. It is quite different from regular balsamic, much lighter and brighter tasting.
This salad is perfect with a simple entrée, since the salad itself is fairly…”embellished” is the word that comes to mind.