ARUGULA & CARROT SALAD w/WALNUTS & CHEESE

By BobD

Ingredients

• For the dressing:
• The best type of arugula for this salad is the feathery type called wild arugula. Great contrast of flavors here — peppery arugula alongside sweet carrots and a nutty dressing.
• 4 cups wild or baby arugula
• 2 cups grated carrots
• 2 tablespoons broken walnuts (1/2 ounce)
• 1/4 cup grated Parmesan or crumbled blue cheese (1 ounce)
• 1 tablespoon finely chopped fresh tarragon
• 1 tablespoon fresh lemon juice
• 1 tablespoon sherry vinegar
• 1 teaspoon balsamic vinegar
• Salt to taste
• 1 teaspoon Dijon mustard
• 1 small garlic clove, pureed or finely minced (optional)
• 1/4 cup extra virgin olive oil
• 2 tablespoons walnut oil

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.

2. In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic. Whisk in the oils.

3. Shortly before serving, toss the salad with the dressing.

Advance preparation: You can combine the salad ingredients several hours before serving and refrigerate in a covered bowl. The dressing will also hold for several hours, in or out of the refrigerator.