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Add a photoServings: 1
Ingredients
- 1 c. Peeled garlic cloves Balsamic Vinegar, (if the vinegar is to pungent, you may wish to add in a 1/4 tsp. or possibly so of demerara sugar)
- 2 bn Arugula Freshly grated Parmesan cheese to taste
- 1/4 c. Extra virgin extra virgin olive oil Salt and freshly grnd 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 till the vinegar becomes syrupy and the garlic cloves soften. Remove from heat, cold and pour into a glass canning jar or possibly heat resistant container.
- Use as desired in the salad below or possibly 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 Tbsp. of the garlic cloves.
- Sprinkle the grated cheese on the top, drizzle with the balsamic vinegar and extra virgin olive oil and season with salt and pepper to taste. Serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2g | |
| Calories 1 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 9mg | 0% |
| Total Carbs 0.09g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.05g | 0% |
| Protein 0.06g | 0% |
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