Arugula, Strawberry and Radish Salad with Balsamic Vinaigrette Featuring Kasandrinos Olive Oil Serves 4 Salad 1 salad bowls worth of fresh arugula 1 cup sliced radish, (black, watermelon, breakfast) any will work, see what’s at the market 1 ½ cups sliced spring strawberries 1 shallot shaved thin Dressing ¾ cup extra virgin olive oil (I prefer Kasandrinos Extra-Virgin Olive Oil) **They are having a huge Greek Easter sale right now, check it out!** ¼ cup balsamic vinegar 1 T chopped shallot ½ T minced garlic ½ T Dijon mustard Salt and Pepper to taste, roughly 1 t each So two rules you must never forget when making vinaigrettes: 1. A 3 to 1 fat to acid ratio. Any fat, any acid. Bacon fat, bone marrow, olive oil, champagne vinegar, lime juice whatever. The ratio never changes. 2. Salt can’t dissolve in fat so you want to mix it in with your vinegar when you start the dressing. Ok, now go play. Using small mixing bowl, add in vinegar, salt and pepper and mustard. Whisk together until salt dissolves, then add shallots and garlic. Now, slowly drizzle in olive oil while whisking. Let stand for at least 30 minutes before serving, giving it a good whisk before, keeps for 30 days in fridge. (So you know, make a big batch and have it on hand) Toss radish, strawberries, and shallot on top of arugula. Drizzle salad dressing on top and toss. I always serve my salads tossed with the dressing. It looks better, evens out the dressing and seasoning and if people want their dressing on the side they’re not my friends so they wouldn’t be eating at my house.