The combination of ingredients in this salad, from the peppery arugula to tart apples, it’s full of flavor with every bite! The sharp blue cheese and sweet vinaigrette really tie everything together making for one great dish.”
Arugula
Arugula arugula, also called Aruca sativa, Eruca sativa or Rucola, is a species of annual flowering plant in the mustard family (Brassicaceae) native to the eastern Mediterranean region and southwest Asia. A hardy, quick growing crop Arugula can be sown outside after all danger of frost has passed in the spring when soil temperatures are above 60°F, Arugula can be harvested approx. 30 days after planting. Arugula is a cool season crop and generally bolts (goes to seed) quickly during hot weather conditions. Arugula is high in vitamins A (beta-carotene), C and K, Arugula also contains several phyto-nutrients, Arugula is a source of calcium. Arugula may help protect against cancer Arugula is high in omega3 fatty acids Arugula has antibacterial properties Arugula has antiviral properties Arugulas leaves are edible and are often used to make pesto.
—Arugula is extremely easy to grow from seed in containers or your garden. Plus, it grows best in the cooler months of spring or fall. For this reason, it is a great salad green to enjoy in hearty fall-themed salads like this one.
Prep time: 20 minutes
Cook time: 10 minutes
Serves: 4 people
Ingredients:
1 T. fresh lemon juice
½ small red onion, sliced thin
Tip: To remove the sharp taste from red onion, just place them in a small bowl and fill it with water. Soak for 10-15 minutes then remove your slices before serving!
4 c. arugula, rinsed and patted dry
6 oz. walnuts, chopped
2 T. honey, preferably local
4 oz. blue cheese, crumbled
2 tart apples, cut in half, core removed, and cut into thin slices
1 T. fresh lemon juice
Sea salt and black pepper, to taste
Vinaigrette:
1 t. Dijon mustard
1 clove garlic, finely minced
¼ c. white balsamic vinegar
2 T. honey, preferably local
Sea salt and pepper, to taste
½ c. extra virgin olive oil
Directions:
1. Place top oven rack in the center position and pre-heat oven to 350°F.
2. In a small bowl, toss walnuts with honey and cinnamon until evenly coated. Arrange walnuts in a single layer on a rimmed baking sheet lined with parchment paper or a Silpat™ baking mat.
3. Place baking sheet in pre-heated oven and bake for 8-10 minutes. Remove from oven and set aside.
4. While the walnuts are toasting, prepare the vinaigrette by combining the white balsamic vinegar, honey, Dijon mustard, and garlic in a small glass bowl. Season with salt and pepper, to taste. Slowly whisk in the olive oil until well combined. Taste and adjust other flavors, as desired. Set aside.
5. Add sliced apples to large salad bowl and sprinkle with lemon juice. Toss until well coated. Add arugula, seasoned walnuts, red onion slices, and blue cheese to bowl and gently toss to combine.
Drizzle salad with a little vinaigrette right before serving and toss to combine. Serve immediately with remaining dressing on the side. Enjoy!
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