Arugula Salad Recipe

Prepare and cook onions

Heat a large skillet over medium-low heat. Add butter and the teaspoon of olive oil (the oil prevents butter from burning). Add the thinly sliced onion and 1/4 tsp salt. Cook slowly, stirring every 3–5 minutes so onions soften and brown evenly. After about 15 minutes, if onions are sticking or not browning, increase heat slightly for a minute then reduce again. Stir in 1/2 tsp brown sugar (optional) at about 10–12 minutes to deepen color. Continue cooking until onions are deeply golden and sweet, about 25–30 minutes total. Remove from heat and let cool slightly.

Blend dressing

Place the seeded and chopped 1/2 jalapeño, 2 tablespoons honey, 2 tablespoons apple cider vinegar, 1/2 teaspoon Dijon mustard, 1/2 tablespoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small blender or jar. Pulse or whisk while slowly streaming in 3 tablespoons olive oil to emulsify. If dressing is too thick or spicy, add up to 1 teaspoon warm water to loosen and mellow. Taste and adjust: add more honey for sweetness or more vinegar for brightness. Refrigerate briefly if making ahead; bring to room temperature before serving.

Wash and dry the arugula/mixed greens thoroughly and place in a large bowl (about 5 cups loosely packed).

Halve or quarter the heirloom cherry tomatoes depending on size so you have about 1 cup of pieces; add them to the greens.

Add 1/2 cup thinly sliced red onion and 1/2 cup dried cherries to the bowl, distributing evenly.

When the caramelized onions are warm (not piping hot), spoon them over the salad—use all or most depending on preference (about the cooked onions from 1 large onion). Warm onions melt slightly into the greens and enhance flavor.

Sprinkle 3/4 cup shredded mozzarella evenly over the salad.

Drizzle the jalapeño honey dressing over the salad — start with about 3 tablespoons, toss gently to combine, taste, and add up to another tablespoon if desired. Toss just until everything is evenly coated but greens remain crisp.

Adjust seasoning with a light pinch of salt and a grind of black pepper if needed. Serve immediately.