Vegetables Every Day – Jack Bishop
Use a crumbly aged goat cheese (with an edible rind) if you can. Its firmer, drier texture works better than fresh goat cheese, which can be sticky. Walnut oil has a rich flavor that works well in the dressing for this salad. However, since walnut oil is so potent, it is best6 to combine it with olive oil. If you don’t have walnut oil, use two tablespoons of extra-virgin olive oil in the dressing.
Serves 4 as a First Course or after the Main Course
2 tablespoons lemon juice 1 tablespoon walnut oil
1 tablespoon extra-virgin olive oil Salt
Freshly ground black pepper 6 cups stemmed arugula leaves, washed
½ cup walnuts, toasted in a dry skillet and thoroughly dried
until fragrant, cooled and chopped 2 ounces aged goat cheese, crumbled
(about ½ cup)
Whisk the lemon juice and oils together in a small bowl until the dressing is smooth. Whisk in salt and pepper to taste.
Place the arugula and walnuts in a large bowl. Drizzle the dressing over the salad and toss to coat. Sprinkle the cheese over the salad, toss once, and serve immediately.