Living on potato chips and Red Bull for the past two weeks was a real challenge. Balanced between my usual hectic holiday activities, I worked hard, and well into the late night hours, to finish projects for three graduate classes this semester. Now that everything is completed and grades are officially posted, preparing real food is joyful again.
I recently joined a winter CSA program – a bi-weekly subscription of fresh produce grown by a local family farm. The first box arrived filled with familiar favorites including red potatoes, onions, apples and butternut squash. Also in the box were a few bags of various greens, including arugula, which were likely grown in the greenhouse. In addition to the bi-weekly bounty, I also receive a monthly delivery of three locally produced cheeses. In this month’s package was a large wedge of blue cheese with a perfect marble streaked throughout.
Bold cheese, crisp sweet apple wedges and toasted almonds on peppery arugula — heaven on a plate. Glorious.
- 3 cups fresh arugula greens
- ¼ cup sliced almonds, toasted
- 2 oz. crumbled blue cheese
- 1 medium apple, peeled and cored
- good balsamic vinegar
- extra virgin olive oil
- cracked black pepper
- Evenly divide arugula onto two large plates. Slice the apple into small wedges. Top each plate arugula with the almonds, blue cheese and apple. Lightly drizzle with balsamic vinegar and olive oil. Finally, season the salads with cracked black pepper. Serves two people.