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Simple Recipes for Every Day

Arugula Salad

Fresh arugula salad with shaved Parmesan, toasted pine nuts, and balsamic mustard vinaigrette served in a white bowl
  • Serves:  4
  • Prep Time:  10 min
  • Cook Time:  3 min

Ingredients

  • 6 cups loosely packed arugula
  • ¼ cup freshly shaved Parmesan cheese
  • ¼ cup pine nuts
  • ½ cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • ½ small shallot, minced
  • 2 tablespoons stone-ground mustard
  • 1 ½ tablespoons honey
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly cracked black pepper

Method

  1. In a large bowl, combine the arugula and Parmesan. 
  2. Heat a small skillet over medium heat. Add the pine nuts and cook, stirring often, until golden and fragrant, about 3 minutes. Transfer to a plate to cool.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, shallot, mustard, honey, salt, and pepper until well combined.
  4. Pour the dressing over the greens. Add the toasted pine nuts and toss to coat. Serve immediately.

Notes

Don't dress the salad too far ahead of time or the arugula will wilt. If making for a buffet-style gathering, serve with the dressing on the side.