Arugula Salad with Kula Strawberries and Christmas Berry Honey Vinaigrette
Yield: Starter Salad for 4
Notes: you can use any honey you wish, it will taste best with local, flavorful honey. I use Kimberley Barrel-aged Champagne wine vinegar. You will smell and taste the difference! Baby Arugula is best at your local Farmers’ Market. Blue cheese is excellent with this dish. My favorite. See if you can find locally.
1/3 lb. chunk of Pancetta without Nitrates (from R. Fields)
2 tablespoons pure olive oil
5 tablespoons Champagne vinegar (see note)
2 Tablespoon Christmas Berry Honey ( I prefer Big Island Bees Honey)
Kosher salt to taste
Freshly ground Pepper to taste
4 oz. – 1/2 # of Localbaby arugula
10 Kula or organic strawberries, small dice
1/4 Cup Roasted Macadamia Nuts
Small piece Hard Cheese from Naked Cow Dairy (R. Fields) or even a softer cheese from Surfing Goat Cheese/Maui or Sweet Land Farms/Oahu. R. Fields or Whole Foods Market
1. Cut up the pancetta into a small dice. Over low heat in a small pot, cook the pancetta till all the fat is rendered and crispy. This will take some time, maybe 30 minutes – 1 hour. The pieces (lardons) should be crispy and crunchy. Remove to a strainer to drain off the fat. Reserve the pancetta and the fat. Save the fat for another time, and use it to cook the Pancetta in, it will cook faster the next time. You can make this ahead of time and refrigerate for 4 days.
2. In a small bowl, whisk together the oil, vinegar, honey and add the salt and pepper till you get a taste you like. The vinegar should be strong and have a sweet and savory flavor from the honey and salt. Set aside. You can keep the vinaigrette in your fridge for months. Just shake before using.
3. Combine the arugula, strawberries, macadamia nuts and toss with the dressing. Be careful not to add too much dressing; you can always add more once you taste it. Add the cheese proportionately. Serve immediately.
Easy – Awesome Grilled Corn
Note: Corn which is not Organic is almost always GMO. The best corn on Oahu is from Nozawa on the North Shore. Not easy to get but delicious. Always ask what your produce is and ask for a taste.
3/4 pound Unsalted Butter, softened
2 tablespoons Kosher Salt
1 tablespoon Brown Sugar
2 teaspoons fresh ground Black Pepper
2 teaspoons Garlic, Ground or Powdered
2 teaspoons Ground Coriander
2 teaspoons Thyme
2 teaspoons Rosemay
1 teaspoon Cayenne Pepper
1 teaspoon Smoked Paprika
- In a bowl mix the butter and all the seasonings.
- Shuck the corn and use 2 pieces of aluminum foil for each piece of corn.
- Rub each corn cob with a good amount of the butter mix and wrap with one piece of foil and then a second one.
- Place on the hot side of the grill. DO NOT place directly on flames. Let them cook for about 10 minutes – No need to turn them if you have the grill lid on. Corn should be served crisp. Do not overcook.
Chef Kathi Alice Saks