Arugula Salad with Roasted Cauliflower, Golden Raisins, Parmesan, and Toasted Pine Nuts with a Lemon Vinaigrette

This is our first weekend home in over a month, and while it’s good to be in the comfort of our own home; I was feeling somewhat nostalgic of our trip we took to the Russian River.  It was the perfect weekend get-a-way, kind of trip, that wasn’t too far, but just far enough to relax, eat, and drink plenty.  We kayaked eight miles down the Russian River, enjoying the company of one another and the scenery around us.  We visited… oh who are we kidding, wine-tasted at some of the most beautiful vineyards/wineries around Sonoma county.

We also dined at some amazing restaurants, too.  The one restaurant that we constantly reminisce about is Boon Eat + Drink in Guerneville, CA.  It was such a sweet restaurant right off the one main street.  The food was simple and seasonal; creative, but not over-the-top.  It was, well, perfect.  The one dish that still stands out to me the most was the arugula salad with roasted cauliflower, golden raisins, and toasted pine nuts tossed with this spicy, lemon dressing.  It was just so fresh and crisp.  The flavors of each ingredient complimented one another so well.  It was brilliant.

 I’ve been meaning to recreate this dish, and what not a better day than today while we reminisce of our trip.  And I must say, my creation is pretty spot on, if not better.  I’m just sayin’ :)

Arugula Salad with Roasted Cauliflower, Golden Raisins, Parmesan, and Toasted Pine Nuts with a Lemon Vinaigrette

1 head cauliflower, cut into florets
4 bunches baby arugula
2 tablespoons lemon juice (about 2 lemons)
3 to 4 tablespoons extra virgin olive oil
1/4 cup golden raisins
1/4 cup pine nuts, toasted
1/8 crushed red chili pepper flakes
2 ounces Parmesan cheese, shaved
Salt and fresh ground black pepper

Preheat oven to 400 degrees F.

Toss cauliflower with olive oil, salt and pepper, to taste. Place onto a large baking sheet and roast in the oven for 30 minutes, or until golden brown and tender. Remove from oven and allow to cool to room temperature.

In a small mixing bowl, whisk together the lemon juice, olive oil, and crushed red pepper flakes until emulsified. Season with salt and pepper. Set aside.

In a large bowl, toss together the arugula with the lemon dressing, toasted pine nuts, and golden raisins. Plate the salad, and garnish with shaved parmesan.

Makes 4 servings.

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