Arugula, Goat Cheese and Walnut Salad
Difficulty level: easy
I bought some arugula at the farmers’ market last week and the farmer said that’s it, they’ve all gone to seed from the extreme heat we’ve been having in Southern Ontario. Luckily I’m growing arugula in my own garden and it is just getting along nicely, although something seems to be eating little holes in it.
It seems to me that arugula comes in for a certain amount of criticism. A few years ago it was on every restaurant menu and you couldn’t get away from it, and then just as suddenly it was passe. But I’m not interested in food trends, I just like the peppery flavour of it. You can make a salad of it on it’s own or mix in other baby greens.
I made a salad this weekend from the cookbook Williams-Sonoma: Cooking from the Farmers’ Market (see my review of the cookbook here in TreeHugger). The recipe is for arugula with goat cheese, which I actually did have, but I opted to use some wonderful blue cheese instead. Either way, it’s a nice refreshing salad that only takes minutes to make.
INGREDIENTS
| 2 tbsp | red wine vinegar |
| 3 tbsp | extra-virgin olive oil |
| 1 tsp | walnut oil |
| salt and freshly ground pepper | |
| 1/2 cup | walnuts, toasted and coarsely chopped |
| 6 cups | arugula |
| 1/2 lb | goat cheese, crumbled |
PREPARATION:
- In a small bowl, whisk together the vinegar, olive oil, walnut oil and salt and pepper to taste to make a dressing. Set aside.
- Place the arugula in a serving bowl and add the chopped walnuts. Drizzle with enough of the dressing to lightly coat the leaves and toss well. Sprinkle with the cheese and serve right away.
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