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