This salad is perched between winter and spring, with arugula’s peppery hot notes tamed by slices of tart apple and a drizzle of balsamic vinegar. Walnuts are a perfect complement to arugula and add a pleasant crunchy note.
I shower the salad with ricotta salata, aged ricotta. The smoked variety is typical of the Veneto region, but otherwise, it’s very common in the Italian South, especially in Puglia and Sicily. I find it a versatile cheese that you can grate over salad or pasta (I love it with orecchiette and a fresh tomato sauce), mix into a stuffing, or even thinly slice and serve as an appetizer along with jam or chutney. It has a milky, savory flavor, and it can be substituted with grated Pecorino Romano or provolone.
