Arugula House Salad Recipe

Prepare arugula

If not already washed, rinse arugula in cold water, spin or pat dry thoroughly. Trim any large stems. Place in a large mixing bowl and keep chilled until assembly.

Slice cucumber

Peel if desired. Halve lengthwise and thinly slice into half-moons (about 1/8–1/4 inch thick). Add to the mixing bowl with arugula.

Prepare tomatoes

Rinse cherry heirloom tomatoes and cut each in half (quarter larger ones). Add to the bowl with arugula and cucumber.

Make candied nuts

In a small nonstick skillet over medium heat, add the butter and sugar. Stir until the butter melts and the sugar dissolves and starts to foam (about 1–2 minutes). Add the chopped nuts, toss to coat, and cook, stirring frequently, until the nuts are glossy and the sugar begins to caramelize slightly (about 2–3 minutes). Immediately transfer nuts to a piece of parchment or a lightly oiled plate and separate with a fork. Let cool completely (they will harden). Break into bite-sized pieces.

Add cheese

Crumble blue cheese if needed and set aside. Do not add to the bowl yet if you will dress the salad first (to avoid wilting and clumping).

In a small bowl or jar, combine balsamic vinegar, Dijon mustard, honey, minced shallot and garlic, salt, and pepper. Whisk or shake to combine.

While whisking constantly, slowly drizzle in the olive oil to emulsify the dressing. Taste and adjust seasoning: add more honey for sweetness, a pinch more salt if needed, or a splash more vinegar for acidity. Dressing should be balanced, slightly sweet with bright acidity.

Just before serving, pour about 2–3 tablespoons of the balsamic dressing over the arugula, cucumber and tomatoes in the large bowl. Toss gently but thoroughly to coat leaves evenly. Add more dressing sparingly if desired (total dressing yields roughly 4 tablespoons; use to taste).

Scatter the candied nuts and blue cheese crumbles over the dressed salad and give one gentle toss to distribute. Reserve a few nut pieces and a pinch of cheese for a finishing garnish if desired.

Transfer to a serving platter or divide among plates and finish with a grind of fresh black pepper. Serve immediately.