you and I have got to talk about arugula. it is {by far} my favorite leafy green. the best of the best. packed with flavor and vitamins. arugula has a ton of nutritional benefits & anti-inflammatory properties. did you know it's actually in the same group of vegetables as broccoli? they are known as "cruciferous" vegetables and include bok choy, cabbage, kale, cauliflower, brussel sprouts, etc. this lovely group of friends are high in vitamin A, C, K, folate, & contain a bunch of phytochemical which help reduce inflammation & prevent cancer.
but let's be honest, the main reason we are discussing arugula is because of it's interesting flavor. it's peppery & light & unlike any other leafy green. I feel like I enjoy all other leaf-type vegetables for their textures. take iceberg for example, that sounds good to me when I want to pair something fresh & crunchy with something salty like ranch or bacon or chicken. it helps balance it out. but not arugula...with arugula it's different. arugula is special. it can stand alone. it's the star of the show. everything I pair with arugula compliments the arugula. arugula is never an after thought. okay, enough, I know.
John {husband} couldn't disagree with me more. he says arugula tastes "like the earth," but to be fair, he doesn't like many vegetables so I'm not sure if he gets a vote {sorry John}. I think everyone should give arugula at least a couple of chances though. sometimes you have to experienece something several times until you really, truly appreciate it. much like a good movie, wine, coffee, relationship, arugula, I could go on.
SO, I put together a simple little salad that incorporates a few of my favorite ingredients. OH, including my favorite balsamic dressing recipe. how could I forget ? I first met this recipe at a cooking class at sur la table. I had always thought making salad dressing would be really complicated but actually it's really so easy & so worth it. just be careful because this balsamic goes along way. I just drizzle it on top of the arugula and then toss it with tongs. once again, you don't want to distract too much from the peppery arugula.
also, I should mention the pomegranate seeds. I love these little cuties. they have a greet crunchy and juicy texture. always a great & easy addition to a salad. they have a decent amount of fiber {3.5ish grams per 1/2 cup seeds} and are a fun little snack too. and, of course, they are pretty.
keep in mind, this salad recipe lacks a true carbohydrate so I would definitely add bread or crackers with it. or you could split this salad with someone & have a more filling entrée. last night, we split the salad {okay I ate half the salad and John ate the goat cheese} and then we had a yummy tomato pasta dish. the choice is yours! have fun!
oh, and one last thing! I just added a "subscribe" option in the side bar. so if you would like to keep up with me, sign up with your email and you'll get updates/recipes sent straight to your inbox. as always, thanks for being here & reading!
ingredients
2 Tbsp balsamic vinegar
1 Tbsp honey
2 tsp dijon mustard
1 large minced shallot
6 Tbsp olive oil
kosher salt
2. arugula
1/2 c. pecans
1 Tbsp butter
1 Tbsp or so dark brown sugar
2-3 oz goat cheese
1/4-1/2 c. pomogranate seeds
2-3 Tbsp dressing, see below
XO amy
tips
whisk shallot, mustard, honey, balsamic together
while whisking vigorously, drizzle in olive oil to form an emulsion
add sprinkle of salt // taste // adjust accordingly
in small skillet- toast pecans in butter & brown sugar over medium heat // toast without butter & brown sugar for a less sweet pecan
toss arugula in balsamic dressing with tongs until coated // start with small amount {you can always add more but you can't take away}
top with goat cheese, pecans, and pom seeds // enjoy!