Wild Arugula Salad Recipe

Preheat oven to 350°F (175°C). Spread hazelnuts in a single layer on a small baking sheet and toast 8–10 minutes until fragrant and skins blister. Remove from oven, let cool slightly, then rub between a clean towel to remove most skins. Roughly chop and set aside to cool completely.

Cook bacon until crisp (in a skillet over medium heat 8–10 minutes, turning as needed, or bake at 400°F/200°C on a rack-lined sheet 12–18 minutes). Transfer to paper towels to drain and cool, then chop into bite-sized pieces.

Core and thinly slice the Bosc pear lengthwise. Toss pear slices immediately with the 1 tablespoon lemon juice to prevent browning and to add brightness.

Trim fennel bulb, remove tough outer layer if needed, then thinly slice fennel bulb crosswise (use a mandoline if available) into delicate half-moons. If fennel fronds are present, reserve a few for garnish.

In a small bowl or jar combine balsamic vinegar, Dijon mustard, honey, minced garlic, 1/4 tsp salt and 1/4 tsp pepper. Whisk while slowly streaming in 3 tablespoons olive oil until emulsified. Taste and adjust seasoning; the vinaigrette should be balanced—bright, slightly sweet and tangy. If thicker vinaigrette is desired, whisk an additional 1/2 tsp Dijon.

Place 6 cups of wild arugula in a large bowl. Add sliced fennel and lemon-tossed pear slices.

Scatter chopped bacon, toasted hazelnuts and crumbled blue cheese over the greens.

Drizzle about half the vinaigrette (approximately 1 tbs) over the salad, then gently toss with tongs to coat. Add more vinaigrette to taste—typically 1 to 2 tablespoons total—so leaves are lightly dressed but not soggy.

Season with the remaining 1/2 tsp salt and 1/2 tsp black pepper, tossing once more to distribute. Taste and adjust seasoning if needed.

Transfer to a serving platter or divide among plates. Garnish with reserved fennel fronds and an extra sprinkle of hazelnuts and blue cheese if desired. Serve immediately.