Arugula Salad with Goat Cheese and Walnuts

We love arugula for its “peppery” taste, but mixed greens can also be used. This recipe comes from Charlie Burke from Weather Hill Farm in Sanbornton, NH. Serves approx. 4-6



To prepare the salad dressing, place the chopped shallot in a small bowl and add the mustard, lemon juice and vinegar. Add a generous pinch of salt and several grinds of pepper. With a whisk, mix and then add the olive oil, continuing to whisk until emulsified. Taste and adjust the salt and pepper, oil or vinegar to balance the dressing to your liking.

Heat a frying pan over medium heat and toast the chopped walnuts a few minutes until they begin to brown. Remove from heat. Place arugula in a salad bowl and toss with the dressing. Add the walnuts, goat cheese and gently toss to distribute evenly.