Arugula Salad

Modern-SW-coverThis simple and fresh salad will liven up your plate. Go for the freshest arugula you can find, and while you’re at the farmers market, look for the honey people. There’s always someone selling local honey. From Modern Southwest Cooking, by Chef Ryan Clark.

Arugula Salad

Serves 4–6

2 egg yolks
1/4 cup red wine vinegar
3/4 cup Dijon mustard
1/2 cup blended oil*
1 cup honey
1 teaspoon salt
1/2 teaspoon pepper
1 pound arugula
2 pears, sliced
4 ounces blue cheese, crumbled

Add the egg yolks, vinegar, and mustard to the blender and puree until smooth. with the blender running, slowly drizzle in the oil to create an emulsion. Stir in the honey, salt, and pepper.

In a large salad bowl, toss together the arugula and the dressing as desired. Garnish with sliced pears and blue cheese.

*75 percent canola oil and 25 percent olive oil. You can find it at the grocery store or make your own.

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