Rocket Salad (v) (gf) Recipe
wild arugula, berries, goat cheese, red onion, balsamic-honey vinaigrette
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Ingredients
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Salad
Balsamic‑Honey Vinaigrette
Method
Balsamic‑Honey Vinaigrette
In a small bowl or jar, combine the balsamic vinegar, honey, Dijon mustard, minced shallot, salt and pepper. Whisk or shake vigorously until the honey is fully dissolved into the vinegar.
Salad Assembly
Prepare the berries: hull and quarter larger strawberries so their size matches blueberries and raspberries. Pat berries dry gently with paper towels to avoid diluting the dressing.
Place the washed and thoroughly spun dry arugula in a large salad bowl. Scatter the prepared mixed berries over the greens.
Evenly distribute the thinly sliced red onion and the toasted chopped nuts over the salad.
Crumble the goat cheese over the top in small pieces so each bite has some creamy texture.
Drizzle about two-thirds of the vinaigrette over the salad, then toss gently and briefly with salad tongs to coat the leaves and distribute berries without crushing them. Add more dressing to taste (reserve any leftover dressing for another use).
Finish with a squeeze of the lemon juice, then taste and scatter the coarse sea salt and freshly ground black pepper evenly. Serve immediately.