Watch the video above for tips from Holzman, whose resume includes stints at Le Bernardin, Paladin and SPQR among others, and read on for the detailed recipe below.
Fig and Walnut Salad with Arugula and Pecorino Cheese (Serves 4)
Ingredients: 2 loosely packed cups of washed baby arugula 4 dried figs, thinly sliced ¼ c. chopped toasted walnuts 2 oz. Pecorino cheese (substitute: parmesan) shaved with a peeler 1 Tbsp. sherry vinaigrette (see below)
Directions: Combine the arugula, figs, walnuts and vinaigrette in a salad bowl and toss gently to incorporate. Top with the shaved cheese and serve.
Sherry Vinaigrette (Yield: 2 cups)
Ingredients: ½ c. sherry vinegar 1 tsp. salt 1 Tbsp. Dijon mustard 1 c. olive oil
Directions: Combine salt, mustard and vinegar in a bowl (or blender). Whisk ingredients together with a fork (or blend on low speed) while slowly drizzling in the olive oil to emulsify.
For more salad advice, see Holzman and Chernow's video tips. Video by Project Dstllry