AuthorJake TaylorDifficultyBeginner🛒 Ingredients
5 oz Baby arugula (Washed & bone-dry)
4 oz Goat cheese (Fresh soft log, crumbled)
3 tbsp Extra-virgin olive oil
1 tbsp Fresh lemon juice
1 tsp Dijon mustard
½ tsp Honey or maple (Optional sweetness)
Kosher salt & pepper To taste (Fresh-ground pepper = pop)
Toasted nuts, fruit, grilled chicken, etc. (as desired)
Ingredient Pro Tips
- Fresh baby arugula = milder bite; mature leaves = bolder pepper.
- Block goat cheese crumbles creamier than pre-crumbled packs.
- Swap lemon for good balsamic or red-wine vinegar for a new twist.
👨🍳 5-Step Method
1
Dry the Greens
Rinse and spin arugula totally dry. Damp leaves = soggy salad.
2
Shake the Vinaigrette
In a jar: olive oil, lemon juice, Dijon, honey, salt, pepper. Shake until creamy.
3
Toss Lightly
Drizzle half the dressing over arugula in a bowl; toss just to coat
4
Add Cheese & Extras
Crumble goat cheese over the top. Sprinkle toasted walnuts or sliced strawberries if you like contrast.
5
Finish & Serve
Plate, drizzle the last splash of dressing, grind a touch more pepper. Eat immediately.
Ingredients
🛒 Ingredients
5 oz Baby arugula (Washed & bone-dry)
4 oz Goat cheese (Fresh soft log, crumbled)
3 tbsp Extra-virgin olive oil
1 tbsp Fresh lemon juice
1 tsp Dijon mustard
½ tsp Honey or maple (Optional sweetness)
Kosher salt & pepper To taste (Fresh-ground pepper = pop)
Toasted nuts, fruit, grilled chicken, etc. (as desired)
