Arugula & Parmesan Salad Recipe

by: Kate McMillan

Prep Time: 10 minutes

Yield: 10-12 servings

Summary:

Arugula is a wonderfully versatile green with a strong peppery taste and a bit of a crunch. It pairs beautifully with fruit and cheese, and we’ve finished it with a classic balsamic vinaigrette. This arugula and parmesan salad recipe is the perfect accompaniment to a pasta dish.

Ingredients:

Balsamic Vinaigrette Ingredients:

• ¼ cup balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1 small clove garlic, pressed
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 5 tablespoons extra-virgin olive oil

Salad Ingredients:

• 10 ounces baby arugula
• 2 small apples, cored and sliced
• 3 ounce wedge of parmesan cheese

Directions:

1. To make the dressing, stir together the balsamic vinegar, Dijon mustard, honey, garlic, salt and pepper in a mixing bowl. Whisk in the olive oil and then adjust the salt and pepper to taste.
2. Add the greens to a serving bowl and toss with the balsamic vinaigrette, to taste. Arrange apple slices all over the top of the salad. Using a vegetable peeler, shave Parmesan cheese and scatter all over the salad. Serve at once.

Notes:

Mason jars are great for making salad dressings. Simply put all of the ingredients into a jar, tightly close the lid and shake vigorously. You can also store dressing like this in the refrigerator.

Use fruit that is in season: Different types of apples and pears are available throughout the year and pair beautifully with this salad.

The dressing can be made and stored in the refrigerator for up to 5 days.

You can add nuts to this arugula and parmesan salad recipe, including walnuts, pecans or pine nuts.