Arugula and Carrot Salad With Walnuts and Cheese

The best type of arugula for this salad is the feathery type called wild arugula. I love the contrast of flavors here — peppery arugula alongside sweet carrots and a nutty dressing.

Ingredients

• 4 cups wild or baby arugula
• 2 cups grated carrots
• 2 tablespoons broken walnuts (1/2 ounce)
• ¼ cup grated Parmesan or crumbled blue cheese (1 ounce)
• 1 tablespoon finely chopped fresh tarragon

For the dressing

• 1 tablespoon fresh lemon juice
• 1 tablespoon sherry vinegar
• 1 teaspoon balsamic vinegar
• Salt to taste
• 1 teaspoon Dijon mustard
• 1 small garlic clove, pureed or finely minced optional
• ¼ cup extra virgin olive oil
• 2 tablespoons walnut oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    265 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 7 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 4 grams protein; 4 milligrams cholesterol; 156 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves four to six

Preparation

1. Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
2. In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic. Whisk in the oils.
3. Shortly before serving, toss the salad with the dressing.

• Advance preparation: You can combine the salad ingredients several hours before serving and refrigerate in a covered bowl. The dressing will also hold for several hours, in or out of the refrigerator.

10 minutes