This salad is perfect in spring when the baby arugula is coming up and is spicy and peppery! The apple, fennel, walnuts and savory dressing add the perfect balance to this peppery green. I start craving arugula when spring comes every year!
Luckily, there are hydroponic gardens that are growing greens all year long, so you can find local peppery arugula in your grocer's produce department. What a gift!
8 minutes to roast nuts
1small shallot, finely chopped
1Tbsp. fresh lime juice
1Tbsp. fresh lemon juice
2 tsp. honey
1tsp. Dijon mustard
½ tsp. kosher salt
¼ tsp. white pepper
¼ cup extra virgin olive oil (evoo)
3 cups baby arugula, cleaned, spin dry
1 head, Bibb lettuce, cleaned, torn, spin dry
1Granny Smith apple, thinly sliced (keep peel on)
1small fennel bulb, trim fronds and ends, then thinly slice
½ cup walnuts, toasted, then chopped. (350 oven for 5-8 minutes)
3T. dried cranberries,
¼ cup Manchego cheese, grated (optional)
Whisk first 7 ingredients (through white pepper). Let stand for 2 minutes. Then add evoo in a slow steady stream while whisking until creamy and well blended. In a large bowl, toss the baby arugula, Bibb lettuce, granny smith apple, fennel, cranberries and walnuts then toss with vinaigrette. Start slowly as you may not use all of it. Sprinkle with grated Manchego if using. Divide between 4 plates and enjoy!
To make ahead of time, make the vinaigrette, toss the salad ingredients except the Manchego and chill all. When ready to serve, toss dressing with salad ingredients, divide amongst 4 plates, then sprinkle with grated Manchego.