Arugula Salad Recipe

Prepare greens and fruit

Place 5 cups of trimmed, washed arugula in a large salad bowl. Hull and thinly slice enough strawberries to measure 1 cup; add them to the bowl.

Add shallot and chèvre

Very thinly slice 1 small shallot (or 1/2 large) and scatter over the arugula and strawberries. Crumble 4 oz of soft chèvre evenly over the salad.

Toast and add hazelnuts

If hazelnuts are not toasted, warm a small dry skillet over medium heat, add 1 oz hazelnuts and toast, shaking the pan frequently, until fragrant and lightly browned, 3–5 minutes. Remove, let cool slightly, then roughly chop and sprinkle over the salad.

Combine 3 tbsp balsamic vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp salt, and 1/2 tsp freshly ground black pepper in a small bowl or jar.

Whisk while slowly streaming in 3 tbsp extra-virgin olive oil until the dressing emulsifies and is glossy. Taste and adjust: add more honey for sweetness, a pinch more salt for seasoning, or a splash more vinegar for brightness.

Alternatively, place ingredients in a jar, secure lid, and shake vigorously until combined.

Right before serving, drizzle about half the vinaigrette over the salad (reserve extra for guests to add more). Gently toss the arugula, strawberries, shallot, chèvre, and hazelnuts to coat evenly without crushing the fruit or breaking up the cheese too much.

Divide among 4 plates or serve family-style. Pass remaining dressing at the table. Serve immediately so arugula stays crisp.