Arugula and Goat Cheese Salad with Lemon Vinaigrette
A peppery, fresh, and invigorating salad that showcases the punchy flavor of arugula. Hydroponically grown arugula ensures the leaves are clean, crisp, and packed with natural flavors. Paired with the creamy goat cheese and tangy lemon vinaigrette, this dish is a perfect starter or light lunch option.
Ingredients:
- Hydroponically Grown Arugula: 4 cups, washed and dried
- Goat Cheese: 1/2 cup, crumbled
- Walnuts: 1/4 cup, toasted and roughly chopped
- Cherry Tomatoes: 1/2 cup, halved
- Red Onion: 1/4, thinly sliced
- Olive Oil: 1/4 cup
- Lemon: 1, zested and juiced
- Honey: 1 tablespoon
- Salt: to taste
- Black Pepper: to taste
Instructions:
- Prepare the Vinaigrette: In a small bowl, whisk together olive oil, lemon zest, lemon juice, honey, salt, and pepper until emulsified. Set aside.
- Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts, stirring occasionally until they’re slightly browned and fragrant. Remove from heat and set aside.
- Assemble the Salad: In a large bowl, add the hydroponically grown arugula, cherry tomatoes, and red onion.
- Dress the Salad: Drizzle the lemon vinaigrette over the salad ingredients. Gently toss to ensure the arugula and other ingredients are well coated with the dressing.
- Serve: Divide the salad among serving plates. Sprinkle crumbled goat cheese and toasted walnuts over the top of each serving. Enjoy immediately.
Tip: This salad is also wonderful with some added grilled chicken or roasted vegetables. The peppery bite of the hydroponically grown arugula complements various flavors, making it a versatile base for many salad iterations.
