Arugula Salad Recipe

Toast and candy walnuts

Line a baking sheet with parchment. In a medium skillet over medium heat, melt 1 tablespoon unsalted butter. Add 1 cup walnuts and 2 tablespoons granulated sugar. Stir constantly for 3–4 minutes until sugar melts and coats walnuts and they become fragrant. Stir in 1/8 teaspoon fine sea salt and 1/4 teaspoon vanilla extract (optional). Immediately transfer to the parchment, spread in a single layer, and let cool completely. Once cool, break apart any clusters and measure 1 cup for the salad.

Purée the mango

Place 1/2 cup chopped ripe mango into a blender or food processor. Purée until very smooth, about 30–45 seconds. Scrape down sides with a spatula as needed.

Emulsify the dressing

To the puréed mango, add 3 tablespoons white balsamic vinegar, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper. Blend briefly to combine.

Add oil and adjust consistency

With the blender running on low, slowly stream in 6 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens slightly, about 20–30 seconds. If the vinaigrette is too thick, add up to 2 tablespoons cold water, 1 tablespoon at a time, to reach a pourable consistency. Taste and adjust seasoning (salt, lemon, or honey) as desired.

Place 5 cups of trimmed, washed arugula into a large mixing bowl. Add 1 cup diced ripe mango.

Drizzle approximately 3 tablespoons of the White Balsamic Mango Vinaigrette over the arugula and mango. Gently toss with salad tongs or clean hands to coat leaves evenly. Start with 3 tablespoons and add more if needed; the recipe yields roughly 6–8 tablespoons of dressing.

Scatter 1 cup candied walnuts over the tossed salad and shave or sprinkle 1 cup parmesan cheese on top. Season with 1/2 teaspoon flaky sea salt and 1/4 teaspoon freshly ground black pepper, tasting and adjusting as needed.

Divide the salad among 4 plates or serve family-style. Serve immediately so arugula stays crisp and candied walnuts remain crunchy.