Arugula Salad with Lemon, Honey, and Goat Cheese

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

I never tire of locally grown organic arugula; maybe because it’s only available here in Connecticut for less than five months a year. Arugula is loaded with iron, calcium, and vitamin A, nutrients we all need for good health.


  • 1 pound organic arugula, well washed because it’s gritty, and drained
  • 1 pint organic Sun Gold cherry tomatoes, cut in half


  1. Place the well-washed and drained arugula in a large bowl. Add the tomato halves, garlic scape or onion, raisins, and walnuts. Drizzle the walnut oil and the olive oil evenly over the top. Using two wooden spoons or tongs, toss to coat. Drizzle the lemon juice and the honey over the top. Toss to coat. Sprinkle with salt and pepper. Toss to combine. Taste for seasonings.<