Name: Arugula, Grape, and Almond Salad with Saba Vinaigrette
Yield: 8 to 10 Servings
Ingredients: ½ pound seedless red or purple grapes; 1 tablespoon minced shallot; 1 tablespoon (or more) Sherry vinegar; ¼ teaspoon kosher salt plus more for seasoning; ¼ cup extra-virgin olive oil; 1 tablespoon saba or aged balsamic vinegar plus more for drizzling; Freshly ground black pepper; ½ pound arugula (about 8 cups); ¼ pound Roncal, Manchego, or Pecorino cheese, shaved with a peeler; ¾ cup salted, roasted Marcona almonds, coarsely chopped

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Overhead view of an arugula salad wiht blanch almonds grapes and large shavings of cheese.

Michael Graydon + Nikole Herriott

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