1789 Apple Arugula Salad With Aged Gouda and Crispe

Name: 1789 Apple Arugula Salad With Aged Gouda and Crisped Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh apple cider; 3 shallots, minced; 2 tablespoons fresh thyme; 2 ounces red wine vinegar; 2 ounces sherry wine vinegar; 2 ounces white vinegar; 1 teaspoon Dijon mustard; 2 cups olive oil; salt and pepper; 3 -4 ounces pancetta, in 12 paper thin slices; 3 tart apples, crisp; 6 ounces aged gouda cheese; 3 ounces white cheddar cheese; 1 medium red onion, thinly sliced; 6 cups arugula; salt and pepper

Servings: persons

2 cups fresh apple cider
3 shallots, minced
2 tablespoons fresh thyme
2 ounces red wine vinegar
2 ounces sherry wine vinegar
2 ounces white vinegar
1 teaspoon Dijon mustard
2 cups olive oil
salt and pepper
3 -4 ounces pancetta, in 12 paper thin slices
3 tart apples, crisp
6 ounces aged gouda cheese
3 ounces white cheddar cheese
1 medium red onion, thinly sliced
6 cups arugula
salt and pepper

1
For the dressing:.
2
Reduce the cider along with the sliced shallots and thyme in a non-reactive pan until reduced to almost a syrup or about 2 ounces.
3
Strain out the shallots and thyme and place the reduced cider into a bowl.
4
Add the 3 vinegars, Dijon mustard, salt and pepper.
5
Slowly whisk in the olive oil until the mixture emulsifies.
6
Stop after 1-1/2 cups and taste.
7
Continue adding oil if too acidic for your taste.
8
More than two cups may be necessary depending on the vinegars used.
9
Adjust seasoning with salt and pepper.
10
Set aside until ready to use.
11
For the salad:.
12
Lay the slices of pancetta on a cookie sheet and cook in a 350 degree oven until crispy.
13
Set aside.
14
Slice one or two crisp apples on a mandoline, horizontally across the apple into 18 paper thin slices.
15
Peel and shred the remaining apples to make one cup.
16
Shred the two cheeses.
17
Wash the arugula thoroughly in several changes of water and spin dry.
18
To serve: In a large bowl, mix the arugula, red onion and pancetta.
19
Season with salt and pepper and toss with some cider vinaigrette.
20
Arrange 3 slices of apple on the bottom of each plate.
21
Top with a handful of arugula, sprinkle with the shredded chesses and apple.

1443

kcal

Calories

141

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups fresh apple cider, 3 shallots, minced, 2 tablespoons fresh thyme, 2 ounces red wine vinegar, and more.

Yes, 1789 Apple Arugula Salad With Aged Gouda and Crisped Pancetta falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

1789 Apple Arugula Salad With Aged Gouda and Crisped Pancetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions