The peppery bite of arugula pairs well with our walnuts and feta cheese. This salad works perfectly as a side or add a protein of your choice for a quick and healthy midweek meal.
Directions
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(Optional) Preheat the oven to 350° F . Spread the walnuts on a parchment lined baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Allow the nuts to cool.
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While the walnuts are cooling, whisk the vinegar with the Dijon mustard and salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to emulsify the dressing.
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Toss the arugula with the dressing and divide among 4 plates. Scatter the walnuts and goat cheese on top and serve immediately.
Notes
The walnuts can be added to the salad straight from the bag, but roasting them enhances the flavor.
Minced shallots can be added to the dressing or blended/processed with the other ingredients to up the flavor of the dressing.
