Arugula Salad Recipe
with fresh mushrooms, pear tomatoes, and shaved parmesan
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Ingredients
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Salad
Dressing
Method
Salad
- 1
Prepare produce
Rinse the arugula in cold water, then spin dry in a salad spinner or pat dry with clean towels. Trim any thick stems. Place arugula in a large salad bowl.
- 2
Slice mushrooms and pear
Brush or wipe mushrooms clean with a damp towel and trim stems. Thinly slice mushrooms so pieces are bite-sized (about 1/8 inch thick). Core the pear if desired and thinly slice into matchsticks or thin wedges; toss slices in a bowl with a light squeeze of lemon to prevent browning (reserve the lemon used for the dressing).
- 3
- 4
Add cheese and nuts
Scatter shaved Parmesan over the salad and sprinkle toasted walnuts or pine nuts if using.
Dressing & Assembly
- 5
Make the dressing
In a small bowl or jar, combine the lemon juice, white wine vinegar, Dijon mustard, honey, and minced garlic. Whisk or shake to combine. While whisking, slowly drizzle in the olive oil to emulsify the dressing. Season with salt and pepper and taste; adjust acidity or sweetness as needed (add more lemon or honey).
- 6
Dress the salad
Just before serving, pour about 2 tablespoons of dressing over the salad and gently toss to coat all ingredients. Add more dressing as needed — aim for a light, even coating so arugula stays crisp.
- 7
Plate and finish
Divide the salad among 4 plates or one large platter. Top with any remaining shaved Parmesan and a final crack of black pepper. Serve immediately.