As a chef, I am an expert at making wonderful food – from other peoples’ recipes. My ever-growing cookbook collection keeps me busy with wonderful dishes, created by other people.

But one thing my CSA membership has done is it has forced me to start creating my own recipes. In the old days, I would decide what I wanted to make, shop accordingly, and follow directions. Now, things work differently. I think of what is in the fridge, and what I can make using the most ingredients that I have on hand. In a way, it’s like Iron Chef, although they have one ingredient to use in numerous ways; I am trying to use as much of my CSA box in one dish as I can.

That led me to this creation today: Wilted Arugula Salad with Sauteed Leeks and Apples. (Recipe after the jump)

I have been lucky enough to work a four-day week for many years now – even before I became a chef – and a Friday morning yoga class has become my routine. But what ends up happening is that since I don’t eat before class, by shavasana, it’s almost 11 a.m., and I’m pretty hungry. Rather than lying in complete relaxation as you are meant to, my mind is at work thinking of what I’m going to eat when I get home.

As I lay in shavasana today, I began to wonder what would happen if I sautéed leeks with apples. And then added some balsamic vinegar to the pan, and let the apples and leeks absorb it (shhhh, don’t tell my yoga teacher).

I came home, and this is what I came up with. Yum.

Wilted Arugula Salad with Sauteed Leeks and Apples

1 bunch arugula
olive oil
1 leek, white and light green parts only, thinly sliced
1 apple, cored and sliced (these first three ingredients all came from my box)
balsamic or cider vinegar
walnut oil
handful of walnuts, toasted
cheese optional

Wash and dry the arugula. Put it into a salad bowl.

Heat olive oil in a skillet, and add leeks and a pinch of salt. Sautee for a few minutes, and add the apple slices. Saute a minute more, and then add enough vinegar just to cover the apples. Lower the heat, allowing the apples to absorb the vinegar, and for the rest to reduce a bit.

While still hot, pour the apple mixture over the arugula. Add the nuts, and cheese if desired. Finish off with a touch of walnut oil, and salt and pepper. A salty or pungent cheese can be added if desired.