Arugula Salad with Lemon, Honey, and Goat Cheese

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.

Ingredients

  • 1 pound organic arugula, well washed because it’s gritty, and drained
  • 1 pint organic Sun Gold cherry tomatoes, cut in half
  • 1 garlic scape, cut into ½-inch pieces, or 1 small organic scallion, cut into thin rings, separated
  • 2 tablespoons organic raisins
  • 2 tablespoons chopped walnuts
  • 2 teaspoons walnut oil
  • 2 teaspoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice, from about ½ lemon
  • 1 teaspoon local honey
  • Sea salt and pepper, to taste
  • 4-6 ounces local goat’s milk cheese

Method

  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.
  2. Turn the salad out onto a platter. If using aged cheese, crumble it over the top of the salad. If the cheese is young and soft, then use a small spoon to scoop out bits of cheese and arrange over the salad. Serve immediately.

Loading
Loading
Loading