Sweet Saladtini

Music Pairing: Diana Krall, Peel Me a Grape


This dish combines Afa’s love of greens and salads and Aaron’s eye for creative culinary presentation.  All that with a (sweet) twist, of course!  To make salads fun and palatable to young and old, we have experimented with fun dressings, tasty garnishes and more.  This one is served in a martini glass and may be served prior to your main course or directly after. The recipe itself could not be simpler or quicker.  It embraces the goodness of our beloved arugula, with the sweetness of spiced walnuts and the tangy flavor of the pomegranate dressing.  It gets a chuckle even out of our teenager, probably due to the vessel in which it is served.  One can easily experiment instead with a citrus-based dressing, or a soy-based choice, possibly garnished with pungent croutons, added protein or caramelized grape…you get the idea.  Simply pair it with a “real” martini and enjoy it in good company, while listening to something terrific.  Our suggested tune pairing for this one is Diana Krall’s “Peel me a Grape”.


  • 3 teaspoons extra virgin olive oil
  • 1 teaspoon pomegranate extract (can substitute with balsamic vinegar if desired)
  • 1 teaspoon raw turbinado sugar
  • 10-15 raw walnuts
  • 2 cups of baby arugula, rinsed
  • ½ teaspoon of fresh ground pepper


  1. Heat your favorite small pan on low hear for 2 minutes
  2. Add the walnuts and toast them gently for 1 minute
  3. Add half the oil and the sugar, mixing and tossing the walnuts until they are nicely covered
  4. Place the desired amount of arugula in a martini glass
  5. In a separate small bowl or container, combine the other half of the oil and pomegranate extract
  6. Gently appoint the walnuts on top of the arugula and drizzle the dressing
  7. Enjoy with a good story and an optional real martini (feel free to refer to our Transatlantic Love Affair recipe on SonoGrub)

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