Arugula Salad Recipe

Prepare greens

Place the arugula and optional baby spinach in a large salad bowl. If leaves are wet, spin or pat dry so dressing will cling.

Prepare vegetables

Add halved cherry tomatoes, thinly sliced cucumber, and very thinly sliced red onion to the bowl. Toss gently to combine.

Toast pine nuts

Heat a small dry skillet over medium heat. Add pine nuts and toast, shaking the pan frequently, until fragrant and light golden, about 2–3 minutes. Remove immediately to a plate to cool.

Add cheese and nuts

Scatter shaved Parmesan and cooled toasted pine nuts over the salad. Wait to toss until after dressing is added.

Make dressing

In a small bowl or jar, combine lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk to combine. Slowly drizzle in the olive oil while whisking (or shake vigorously in a sealed jar) until the dressing is emulsified and slightly thickened, about 30 seconds.

Adjust seasoning

Taste the dressing and adjust: add a pinch more salt or a little more honey if too tart, or another 1/2 tablespoon olive oil if too sharp. The dressing should be bright and balanced.

Dress the salad

Pour dressing over the salad (start with about half), then gently toss with salad tongs until leaves are lightly coated. Add more dressing to taste, but avoid overdressing—aim for glossy leaves, not pooling dressing.

Serve

Serve immediately so arugula stays crisp. Optionally top with extra shaved Parmesan and a final crack of black pepper.