Arugula, Cherry and Goat Cheese Salad

-Leaving the rubber band on, cut 2 bunches of arugula into 3rds, discarding the last 1-3 inches of stem.

-Gently wash and spin dry.

-Toast ¼ cup pistachios or almonds and then chop when cool.

-Finely chop 1 tsp fresh dill.

-Halve and pit 16 Rainer Cherries.

-Combine the arugula, cherries, half the nuts and the dill in a large bowl.

-Whisk together the following:

1 TBS sherry vinegar

1 tsp Balsamic vinegar

3 TBS extra virgin olive oil

Salt and pepper to taste

-Gently toss with the salad.

-Arrange on a platter, sprinkle 2 ounces crumbled chevre goat cheese and remaining nuts over the top and serve.

Arugula with Pecorino Romano and Toasted Walnuts

For the dressing:

Combine the following:

1½ TBS sherry or tarragon vinegar

1 garlic clove, finely chopped

¼ tsp. sea salt

-Whisk together and let stand for 15 minutes.

-Stir in the following:

1 tsp Dijon mustard

6 TBS of walnut/and or extra-virgin olive oil

For the greens: Without undoing the rubber band, gently swish 1-2 bunches of arugula in some cold water, and then shake dry. 

-Beginning from the top of the bunch of arugula, cut ½ inch strips off until you reach the bottom 2 inches and then discard the stems. 

-Gently spin the arugula dry in a salad spinner. 

-Put 1 tsp of butter in a small skillet over low heat.

-Add ½ cup walnut halves and toast until golden brown, 2-4 minutes. 

-Coarsely grate ½ cup Pecorino Romano.

To assemble salad: Gently toss the arugula with the chopped chives, enough dressing to coat and a little salt. 

-Heap on individual serving plates and top with a generous sprinkle of cheese and some walnuts.


Arugula Salad with Tomatoes and Shaved Fennel

-Whisk 2 TBS red wine vinegar and ¼ cup olive oil in a bowl until emulsified.

-Leaving the rubber band on, cut 1-2 bunches of arugula into thirds, discarding the stems.

-Wash and spin-dry the arugula.

-Plate the arugula.

-In a large bowl mix together the following:

3 slicing tomatoes, chopped into small dice.

½ pint Sungold cherry tomatoes, chopped in half.

½ a fennel bulb,shaved into very thin slices.

¼ cup pepperoncini,drained and chopped.

¼ cup Kalamata olives, pitted and chopped.

-Drizzle with dressing; toss to combine and season with salt and pepper.

-Divide amongst the plates.

-Sprinkle with some crumbled feta cheese if desired.

Arugula Salad with Roasted Beets and Fresh Goat Cheese

-Preheat oven to 425 degrees.

-Trim leaves off of 1 bunch of beets.

-Tightly wrap beets in double layers of foil to make a small package and roast until tender, about 1+ hour.

-When beets are cool enough to handle, remove foil.

-Slip off skins and stems from beets and cut into wedges.

-Bring to room temperature.

-Drizzle with the following:

Balsamic vinegar

Extra virgin olive oil

Freshly ground black pepper

Sea salt

-Wash 1 bunch of arugula then spin it dry

-Spread the arugula out on a platter and place the beets on top.

-Serve with more oil and vinegar if desired.