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Baby Arugula Salad

In a salad, baby arugula makes a nice change from lettuce. Though it has a mildly peppery flavor, when baby arugula is mixed in a salad with other ingredients and dressing, it's deliciously understated yet distinctive. So if you're looking for a new way to jazz up your salad repertoire, try this elegant presentation.

4 Servings

Ingredients

5 oz

Earthbound Farm Organic Baby Arugula or Baby Arugula Blend

½ tsp

Dijon mustard

2 Tbsp

champagne vinegar or white wine vinegar

½ tsp

Sugar

¼ cup

walnut oil

¼ cup

canola oil

2 Tbsp

extra-virgin olive oil

Salt and freshly ground black pepper (to taste)

1

ripe Earthbound Farm Organic Pear (peeled and sliced)

¼ cup

toasted walnut halves or pieces

¼ cup

Stilton or Gorgonzola cheese (crumbled)

Directions

Place the arugula in a large bowl and refrigerate.

Combine the mustard, vinegar, sugar and oils in a jar and shake vigorously to mix. Season to taste with salt and pepper.

When you're ready to serve the salad, shake the dressing well to emulsify (it will separate as it sits). Add about 1/4 cup of dressing to the cold arugula and toss well. Add more dressing as desired. Extra vinaigrette will keep, refrigerated, for 1 month.

Divide the greens between 4 plates and arrange the pear slices, nuts and cheese attractively atop each salad. Serve immediately.

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