Autumn Salad


Autumn Salad

Author Executive Chef, Samuel McCandless, Arcana


  • arugula
  • Point Reyes Blue Toma cheese, diced
  • 1 apple, peeled, coarsely cut, and marinated in white wine ver jus.
  • 1 celeriac root, peeled, julienned, and pickled
  • 1 carrot, peeled and sliced medium thin
  • 3/4 cup apple cider vinegar
  • 3/4 cup filtered water
  • 1 tsp sea salt
  • 2 tsp sugar
  • 4 tbsp elderflower vinegar, strained
  • 4 tbsp white wine vinegar
  • 1/2 cup olive oil, virgin
  • .3 tsp sea salt
  • .6 tsp cane sugar


  • Bring Pickling ingredients to a boil and pour over celeriac. Cover for one day. Holds a long time under refrigeration.
  • Take cup of finest quality white wine vinegar (Arcana uses Volpaia from Chianti in Italy) with 1 tablespoon dried elderflower. Heat vinegar as it's just beginning to boil and pour over elderflower. Stir and cover for at least one day.
  • To make the vinaigrette whisk together vinegar, salt, and sugar. Slowly drizzle in the olive oil.
  • Dress greens, apples, and celeriac with elderflower dressing to your liking and sprinkle with Toma cheese.