Arugula Recipe

Toast pecans

Place pecans in a dry skillet over medium heat. Cook, stirring or shaking the pan frequently, until fragrant and lightly browned at the edges, 3–5 minutes. Transfer immediately to a plate to stop cooking and cool.

Soak shallot (mild flavor)

Place the thinly sliced shallot in a small bowl and cover with cold water. Let sit for 5 minutes, then drain and pat dry. This mellows the shallot; skip soaking if you prefer a sharper bite.

In a small bowl or jar combine lemon juice, Dijon mustard, and honey. Whisk briefly to emulsify the mustard with the lemon. While whisking, slowly drizzle in the olive oil until the dressing is smooth and slightly thickened. Season with the measured salt and freshly ground black pepper. Taste and adjust balance — add a pinch more honey if too tart, or another 1/2 tbsp oil if too sharp.

In a large mixing bowl, add the arugula and baby spinach. Add the drained sliced shallot and the orange zest (use the 1 tablespoon of zest reserved in the ingredients). Toss gently to combine.

Pour about three-quarters of the vinaigrette over the greens (reserve some to finish or for guests to add). Using salad tongs or your hands, gently toss the leaves until evenly coated but not drenched. Add more dressing only if needed.

Add the toasted pecans and gently fold them into the salad so they’re evenly distributed.

Transfer the salad to a serving bowl or divide among plates. Finish with a light sprinkle of additional orange zest if desired, and season to taste with fine sea salt or flaked salt and freshly ground black pepper. Serve immediately.