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Rocket Salad

A peppery arugula salad that is bright with its lemon dressing and added sweetness of asian pears.
Print Recipe
Prep Time 15 minutes
Total Time 20 minutes
Course Lunch, Salad, Side Dish
Servings 4

Ingredients
  

  • 4 cups Vertical Roots Arugula
  • 1 Asian Pear (thinly sliced)
  • 1/2 cup Parmesan Cheese (thinly peeled)
  • 1/4 cup Walnuts (rough chopped)
  • 1 tbsp Dijon Mustard
  • 1 tbsp Honey
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Freshly Squeezed Lemon
  • Salt & Pepper to taste

Instructions
 

    We are serving this Rocket Salad family-style, but it can be easily prepared as a side or as a lunch for two, and tossed together for easy serving.
  • Remove pods from Arugula so all you are left with are the thin stems and leaves.
  • If serving Family style arrange on a large plate. If serving as a side, place in a bowl.
  • Arrange the thinly sliced pears around the top of the arugula.
  • Next sprinkle your rough chopped walnuts on top of the arugula and pears.
  • Take the thinly sliced parmesan and set around so it is evenly distributed.

Lemon Honey Vinaigrette

  • In a small mason jar, add the extra virgin olive oil, lemon juice, honey, and dijon mustard. Shake well until all ingredients are combined.
  • Drizzle the dressing generously over the now prepared family-style Rocket Salad. Leftover dressing can be left on the side for those who would like more.
    If serving as a side, toss the dressing with all ingredients and serve.