Rocket Salad (v)(gf) Recipe

Toast and candy

Line a small baking sheet or plate with parchment paper. In a small nonstick skillet over medium heat, add the butter and let it melt. Add the walnuts and granulated sugar and toss constantly with a wooden spoon or spatula so the sugar melts and coats the nuts evenly, about 3–4 minutes. The sugar will liquefy and then recrystallize onto the nuts. When the walnuts are glossy and fragrant and the sugar has mostly set, remove from heat and immediately transfer to the prepared parchment, separating pieces with the spoon. Sprinkle with fine sea salt and let cool completely, about 10 minutes. Break apart any large clusters before serving.

Whisk dressing

In a small bowl or jar, combine the balsamic vinegar, honey, Dijon mustard, and fresh lemon juice. Whisk until smooth. Slowly drizzle in the olive oil while whisking continuously to emulsify (or add all ingredients to a jar, secure the lid and shake vigorously). Season with salt and freshly ground black pepper to taste. Taste and adjust honey or salt if desired. Set aside.

In a large salad bowl, combine the washed arugula and thinly sliced red onion. Add the mixed berries and crumbled goat cheese.

Just before serving, add about two-thirds of the candied walnuts to the salad bowl (reserve the rest for garnish). Drizzle the balsamic-honey vinaigrette over the salad — start with about 2 tablespoons, toss gently with salad tongs, and add more if needed to lightly coat the leaves (expect to use 2–3 tablespoons total).

Toss gently to combine so the arugula is evenly coated and berries are distributed. Transfer to serving plates or leave in the bowl, sprinkle the reserved candied walnuts on top for crunch, and finish with a few extra crumbles of goat cheese if desired.