End of Summer Mosaic Salad
Courtesy of Ilyse Rathet, Ritrovo Italian Regional Foods
1 cup Fresh arugula, chopped
1 cup Other salad greens, chopped
1 Large fennel bulb, finely sliced, (about 1 cup)
½ cup fresh carrots, preferably rainbow, finely sliced
½ cup red radishes, finely sliced
¼ cup red or torpedo onion, finely sliced, if desired
1 jar Casina Rossa Pinoli (pine nuts)
¼ cup Balsam Lambrusco Red Wine Vinegar
¼ cup Acetorium Pinot Grigio or Tomato Vinegar
2 Tbsp Casina Rossa Extra Virgin Olive Oil
3 Tbsp Mannucci-Droandi
or Marino Organic Extra Virgin Olive Oil
Piran Salt Flowers, to taste
Place radishes in a small bowl with the red wine vinegar and olive oil, set aside.
Toss together the arugula and other greens with the Piran Salt Flowers and Mannucci-Droandi or Marino Extra Virgin Olive Oil. Place the dressed greens as the bottom layer in bowl.
Top with first, fennel, then carrots. Drizzle with the Acetorium Vinegar and more of the Mannucci-Droandi or Marino Extra Virgin Olive Oil.
Top with the radishes and onion. Top the salad with some toasted "pinoli"
This salad can be layered in individual clear glass serving bowls, or served from one large layered clear glass bowl.