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.
|5 ounces||Earthbound Farm Organic Baby Arugula or Baby Arugula Blend|
|1/2 teaspoon||Dijon mustard|
|2 tablespoons||champagne vinegar or white wine vinegar|
|1/4 cup||walnut oil|
|1/4 cup||canola oil|
|2 tablespoons||extra-virgin olive oil|
|Salt and freshly ground black pepper (to taste)|
|1||ripe Earthbound Farm Organic Pear (peeled and sliced)|
|1/4 cup||toasted walnut halves or pieces|
|1/4 cup||Stilton or Gorgonzola cheese (crumbled)|
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.