Rocket Salad Recipe

Prepare and assemble salad base

Wash and thoroughly dry the wild arugula using a salad spinner or clean kitchen towels. Place the arugula in a large salad bowl and gently toss to fluff.

Slice onion and berries

Peel and thinly slice the red onion into half-moons, then separate into rings. If using strawberries, hull and slice them thinly. Keep blueberries and raspberries whole. Add all berries and the sliced red onion to the bowl with the arugula.

Add cheese and nuts

Crumble the goat cheese over the salad. Sprinkle the toasted walnuts (or pecans) evenly on top. Set aside while you make the dressing.

Combine vinaigrette ingredients

In a small bowl or mason jar, combine the balsamic vinegar, honey, Dijon mustard, and fresh lemon juice. Whisk or shake until the honey and mustard are fully incorporated.

Emulsify with oil

Slowly stream in the extra-virgin olive oil while whisking vigorously (or add oil to the jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and season with salt and freshly ground black pepper, adjusting honey or lemon to balance sweetness and acidity.

Dress the salad

Just before serving, drizzle about 2 to 3 tablespoons of the vinaigrette over the salad (reserve extra on the side). Gently toss the salad until ingredients are evenly coated. Add more dressing if desired, but avoid overdressing. Serve immediately.