Caputo’s Octopus & Arugula Salad

½ cup dry white wine
6 black peppercorns
1 t sea salt
1 ¾ to 2 lb. octopus, cleaned and tenderized
½ lb. arugula, cleaned and chopped
4 T pine nuts, toasted
½ royal gala apple, peeled, cored and diced
½ cup strong extra virgin olive oil
juice of 1 lemon
salt and freshly ground black pepper to taste

Put a little water in a pan and add the wine and peppercorns. Bring to a boil, add the sea salt and immerse the octopus. Cook for 1 hour or until the thickest tentacles can be pierced with a fork. Remove the pan from the heat and let the octopus cool in the water for about 25 minutes.

Meanwhile, combine the arugala, pine nuts and apple. Drain and skin the octopus, then chop. Add to the arugala mixture. Whisk together the olive oil and lemon juice, season with salt and pepper and pour over the salad and toss. Serve at room temperature.