Chocolate Summer Salad Recipe

This recipe is a blend of sweet crisp fruit, tangy balsamic asparagus, and peppery arugula all held together by a Chocolate Vinaigrette.

Serves 2

Ingredients

Chocolate Vinaigrette or substitute We Olive’s NEW Triple Chocolate Balsamic

• 2 oz. 70% cocoa dark chocolate
• 1 cup We Olive Extra Virgin Olive Oil
• 2 Tbs. Red Wine Vinegar
• 1 tsp. salt
• 1 tsp. pepper
• 1 bunch asparagus tips
• 1 Tbs. We Olive Extra Virgin Olive Oil
• 1 tsp. salt
• 1 tsp. pepper
• 1/4 cup We Olive Aged Balsamic Vinegar

Summer Salad

• Arugula
• 4 Tbs. of the Chocolate Vinaigrette or We Olive’s NEW Triple Chocolate Balsamic
• 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 cocoa dark chocolate,We Olive Extra Virgin Olive Oil, Red Wine Vinegar, salt and pepper in blender and blend until smooth.

Roasted Balsamic Asparagus Tips:
Toss Asparagus tips, Olive 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 Triple Chocolate Balsamic and add salt and pepper to taste. Transfer to two serving bowls and top with pears, cherries, roasted asparagus, pecans, cranberries, mint and apricot.

Chef’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 so get creative!