Ingredients
1 cup peeled garlic cloves
Balsamic Vinegar (if the vinegar is to pungent, you may wish to add a 1/4 teaspoon or so of demerara sugar)
2 bunches arugula
Freshly grated Parmesan cheese to taste
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
Directions
- FOR THE GARLIC CLOVES: Remove the ends and any blemished spots from the garlic cloves and place them in a small non-reactive saucepan with balsamic vinegar to cover. Bring the vinegar to a boil. Then lower the heat and simmer, stirring occasionally until the vinegar becomes syrupy and the garlic cloves soften. Remove from heat, cool and pour into a glass canning jar or heat resistant container. Use as desired in the salad below or in any salad.
- FOR THE SALAD: Wash the greens and remove any tough stems and discolored spots. Place them in a salad bowl with 3 tablespoons of the garlic cloves. Sprinkle the grated cheese on the top, drizzle with the balsamic vinegar and olive oil and season with salt and pepper to taste. Serve.