Chocolate Summer Salad

This Discover Cooking with California Olive Oil Recipe Contest submission comes from Ryan Christie of We Olive Walnut Creek. His recipe is a blend of sweet crisp fruit, tangy balsamic asparagus, and peppery arugula all held together by a dark chocolate vinaigrette.

Serves 2

Ingredients

• 2 oz. 70% cocoa dark chocolate
• 1 cup We Olive Mission Olive Oil
• 2 Tbs. red wine vinegar
• 1 tsp. salt
• 1 tsp. pepper
• 1 bunch asparagus tips
• 1 Tbs. olive oil
• 1 tsp. salt
• 1 tsp. pepper
• 1/4 cup balsamic vinegar
• Arugula
• 4 Tbs. Chocolate Vinaigrette
• 1 Pear (cubed)
• 12 cherries (halved and pitted)
• 12 roasted balsamic asparagus tips
• 15 Pecans (chopped)
• 1/2 cup dried cranberries
• Dried Apricot (minced)
• Mint (cut in strips)

To make the Chocolate Vinaigrette:
Combine chocolate, We Olive Mission Olive Oil, red wine vinegar, salt and pepper in blender and blend until smooth.

Roasted Balsamic Asparagus Tips:
Toss Asparagus tips, oil, salt and pepper together. Roast in 350* oven until tender (15-25 mins depending on thickness) remove from oven, toss in balsamic vinegar and chill.

Salad Assembly:
Gather the amount of Arugula you would like for 2 salads. In bowl, toss arugula with Chocolate Vinaigrette and add salt and pepper to taste. Transfer to two serving bowls and top with pears, cherries, roasted asparagus, pecans, cranberries, mint and apricot.

Ryan’s notes: Adjust the amount of dressing to the size of salad you wish to make, a little goes a long way with this one so use that dressing sparingly.  Dried currants are an awesome substitution for the cranberries. There are tons of other options that can go with this chocolate vinaigrette so feel free to play around with it.