Arugula Salad Recipe

Prepare shallots

Peel the shallots and slice them very thinly into rings. Pat the slices dry with paper towels to remove excess surface moisture—this helps them crisp.

Fry shallots

In a small heavy-bottomed skillet or a small saucepan, heat the neutral oil over medium heat until it registers 325°F (about shimmering but not smoking). Add the sliced shallots in a single layer as much as fits; work in batches if necessary so they fry evenly. Stir gently and fry for 3–5 minutes, adjusting heat as needed so they turn golden brown and crisp but do not burn.

Drain and season

Using a slotted spoon, transfer the fried shallots to a paper towel–lined plate to drain. Immediately sprinkle with 1/4 teaspoon fine salt. Let cool completely—they will crisp up further as they cool. If you fried in batches, combine all and keep aside at room temperature.

In a small bowl or jar, combine the sherry vinegar, Dijon mustard, honey, and salt. Whisk briefly to dissolve the salt and emulsify the mustard. While whisking constantly (or with the jar lid on), slowly drizzle in the extra-virgin olive oil until the dressing is smooth and slightly thickened. Taste and adjust seasoning with the black pepper and additional salt or honey as desired.

Place the washed and dried arugula in a large bowl. Add the halved cherry tomatoes and toasted walnuts.

Drizzle about two-thirds of the dressing over the greens (you can add more to taste) and gently toss with tongs or salad servers until leaves are evenly coated. Be gentle so the arugula doesn’t wilt excessively.

Arrange the shaved Forx Farm gouda over the tossed salad. Sprinkle the cooled crispy shallots on top for crunch and flavor. Finish with a light crack of black pepper if desired and serve immediately with the remaining dressing passed at the table.