Arugula Salad with Lemon, Honey, and Goat Cheese

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

Preparation info

Serves
6

Difficulty
Easy

Appears in

Welcome to Claire's

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.

Ingredients

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

Connecticut
Christmas
Vegetarian
Gluten-free

Method

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.<