Published: Sep 19, 2012 9:14 AM EDT

FORT MYERS, Fla.  It's Wednesday and that means it's time to fire up the WINK kitchen.
 Here today showing us how to make roka salad is Chris DeGenova from Zorba's Greek Restaurant.


Roka Salad

Arugula, Pistachio Crusted Goat Cheese, Fresh Pear, Dried Figs & Basil Vinaigrette

Roka Salad Recipe

8 oz Arugula
3 oz Basil Vinaigrette
6 each Pistachio Crusted Goat Cheese Balls
1 each Fresh Pear
4 each dried mission Figs

Method of preparation

1 Follow vinaigrette Recipe and Chill in refrigerator until use
2 Follow Pistachio Crusted Goat Cheese Recipe
3 Place arugula in a medium mixing bowl and toss with dressing until well coated then plate. Cut figs in half
and arrange around salad cut pear into strips and place on top of salad place three goat cheese balls around
plate and serve

Pistachio Crusted Goat Cheese Recipe

1 Cup Fine Chopped Pistachios

Method of preperation

Form goat cheese into small balls and roll in hand until well formed place pistachio into small mixing bowl and
roll the goat cheese balls until well coated

Basil Vinaigrette Recipe

1 teaspoon Dijon mustard
1 shallot, chopped
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup roughly chopped basil leaves
1/4 cup rice wine vinegar
3/4 cup olive oil

Method of preperation

1 Place the salt, sugar, mustard, shallot and basil in a blender or food processor. Pulse several times to
combine. Scrape the sides of the blender down with a spatula. Add the vinegar and pulse again.

2 Turn the blender on low and take off the cap in the center of the blender’s lid. Slowly pour in the olive oil.
It may sputter a little out of the open cap, so hold you hand over it to minimize splashing.

3 When the olive oil is incorporated, turn off the blender and scrape the sides down one more time. Cover and
purée everything for 1-2 minutes.

Store covered in the fridge for up to a week.