Arugula granita came about like many things in our kitchen, close association. I was working on a triple creme sorbet modeled after the Alain Ducasse then Thomas Keller mascarpone sorbet. We are working on a dessert featuring rhubarb, almond cake and crumble, freeze dried strawberries, smoked peppercorns and balsamic vinegar. I wanted a creamy salty element for the dessert and thought of triple creme cheeses. Also, I had the thoughts and ideas of the triple creme brulee still fluttering about my mind. And so we came up with the triple creme sorbet, not to far of a reach from the inspiration of mascarpone. When I was done making the sorbet base I had some extra simple syrup in a pan and beautiful arugula sitting in ice water on the counter. I saw the two and figured why not make a granita. I cooked the arugula in the syrup and then pureed it with ice to cool it down and pulverize it immediately. When the puree was smooth and vibrant I strained the mixture and began to freeze it in a shallow loaf pan. I scraped the freezing base every half an hour in order to generate fine delicate ice crystals. When the granita was finished, we assembled a simple refreshing dish: Charentais melon confit with arugula granita, balsamic vinegar, vanilla salt and Armando Manni's olive oil.