Insalata Di Rucola Recipe

Prepare greens

Rinse baby spinach and arugula under cold water, then spin or pat dry thoroughly. Place the dried greens in a large salad bowl.

Prepare mushrooms and onion

Trim and thinly slice the mushrooms and add them to the bowl with the greens. Thinly slice half a red onion (about 1/2 cup) into rings or half-moons and add to the bowl.

Add olives and pecans

Pit and halve about 1/2 cup mixed olives and add to the greens. Toast 1/2 cup pecans in a dry skillet over medium heat, stirring for 3–4 minutes until fragrant and slightly darkened; cool briefly and roughly chop, then add to the salad bowl.

Add Gorgonzola

Crumble 3 oz Gorgonzola and scatter it over the salad. Reserve a small pinch for finishing if desired.

Hold the salad lightly tossed until the vinaigrette is ready to prevent wilting; dress just before serving.

In a small bowl or jar, combine 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Whisk or shake while slowly streaming in 4 tablespoons extra-virgin olive oil until the vinaigrette emulsifies and thickens slightly. Taste and adjust seasoning — add more salt, pepper, or lemon if desired.

If you prefer a milder vinaigrette, whisk in an additional 1 teaspoon honey or a pinch more mustard to balance acidity.

Just before serving, pour the vinaigrette over the salad (start with about 3 tablespoons, then add more to taste) and gently toss with salad tongs until the greens and other ingredients are evenly coated.

Transfer to a serving bowl or individual plates. Sprinkle the reserved Gorgonzola and a few extra chopped toasted pecans on top for presentation.

Serve immediately. Leftover dressed salad will wilt; store the vinaigrette separately refrigerated for up to 5 days.