Friday, April 27, 2012

Arugula Salad with Honey Dijon Vinegarette

Dressing:
Juice of one lemon
1 heaping teaspoon Dijon mustard
2 large squirts of honey
salt & pepper to taste
1/2 c. (give or take) olive oil

In a large wooden salad bowl, mix the first 5 ingredients until well-blended. Stream the olive oil slowly and whisk oil with the lemon-Dijoin-honey mixture. Taste and adjust accordingly.

 Add to the dressing:
 1 small bag of arugula
1/2 jar of pickled beets
3 radishes, sliced thinly
1/4- 1/3 c. crumbled goat cheese
1/4 c. toasted pecans

Toss lightly and serve immediately.

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