Arugula (v) Recipe

Toast pecans

Preheat a small skillet over medium heat. Add the pecans and toast, stirring frequently, 4–6 minutes until fragrant and lightly browned. Remove from skillet to a plate to cool so they don't continue to cook.

Once cool, roughly chop the pecans and set aside. Reserve a few whole halves for garnish if desired.

Peel and very finely mince 1/2 teaspoon shallot (or use the minced amount listed). Place in a small bowl or a jar with a tight lid.

Add lemon juice (3 tbsp), Dijon mustard (1 tsp), honey or agave (1 tsp), and white wine vinegar (1 tsp) to the shallot. Whisk to combine.

Slowly drizzle in the extra-virgin olive oil (4 tbsp) while whisking constantly (or add oil to jar and shake vigorously) until the dressing is emulsified and slightly thickened.

Season the vinaigrette with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or sweetness: add up to 1 tsp more honey if too tart or 1 tsp more lemon juice if too flat.

Rinse arugula and baby spinach thoroughly in cold water. Spin or pat dry completely. Excess water will dilute the dressing and make the salad soggy.

Thinly slice the remaining shallot (the 1 medium shallot from the salad ingredients) into very thin rings or half-moons. If raw shallot is too strong, soak the slices in cold water for 5 minutes, then drain and pat dry.

In a large bowl, combine the arugula (4 cups) and baby spinach (2 cups). Add the thinly sliced shallot, orange zest (1 tbs), and most of the toasted chopped pecans, reserving a small amount for garnish.

Add the vinaigrette to the greens: start with half of the dressing, gently toss with salad tongs or clean hands to coat evenly. Add more dressing as needed — you want a light, even coating, not a pool at the bottom. Use about 2–3 tablespoons total for a light coating; reserve any extra for guests.

Season the assembled salad with the 1 tsp sea salt and 1 tsp freshly ground black pepper from the salad ingredients if it needs more seasoning (taste first — the dressing already contains salt). Toss gently one more time.

Transfer the salad to a serving platter or individual plates. Scatter the reserved whole pecans and optional orange segments over the top as garnish. Finish with an extra sprinkle of orange zest if desired.