Arugula salad with walnuts and feta
The peppery bite of arugula pairs well with our walnuts and feta cheese. This salad works perfectly as a side or add a protein of your choice for a quick and healthy midweek meal.
Arugula Salad with Walnuts and Feta
Category
Salad
Servings
4
Prep Time
5 minutes
Cook Time
28 minutes
A simple salad made better with the inclusion of our walnuts.
Ingredients
- 1 bunch arugula, trimmed and torn
-
1/2 cup Valley Walnuts
-
4 ounces goat cheese, crumbled
-
3 tablespoons sherry or balsamic vinegar
- 1/3 cup extra-virgin olive oil
-
1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper to taste
Directions
(Optional) Preheat the oven to 350° F . Spread the walnuts on a parchment lined baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Allow the nuts to cool.
While the walnuts are cooling, whisk the vinegar with the Dijon mustard and salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to emulsify the dressing.
Toss the arugula with the dressing and divide among 4 plates. Scatter the walnuts and goat cheese on top and serve immediately.
Recipe Note
The walnuts can be added to the salad straight from the bag, but roasting them enhances the flavor.
Minced shallots can be added to the dressing or blended/processed with the other ingredients to up the flavor of the dressing.
