Fruit, Nut & Arugula Salad, for Spring or Fall
½ lb arugula leaves, torn if large
2 med. pears, apples, or Asian pears OR 1 c. strawberries
½ c. walnuts or pecans, toasted or candied
½. c. crumbled goat, feta, or other soft cheese OR shaved Parmesan
½ c. olive oil
scant ¼ c. balsamic vinegar
1-2 tbsp. tamari soy sauce (to taste)
(optional) chopped fresh herbs such as parsley, dill, basil, etc.
First, toast nuts until fragrant, in a cast iron pan over low heat, stirring constantly, or on a baking sheet in a 300 degree oven. OR for Candied Nuts - melt butter & brown sugar in heavy pan over low heat, and stir nuts until well coated. Set aside to cool.
Core and chop apples/pears, or wash and slice strawberries.
In a large bowl, mix arugula with fruit. Add nuts and cheese. Toss well.
For dressing, mix all ingredients in a jar or salad cruet. Shake vigorously until well blended. Dress salad at serving time. Serves 4-6
This is a great way to introduce people to arugula. The spice of arugula is mellowed and perfectly complemented by the sweet fruit, creamy cheese, buttery nuts, and tang of balsamic dressing!