ARUGULA AND CARROT SALAD WITH WALNUTS AND CHEESE

Arugula and Carrot Salad With Walnuts and Cheese image

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.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 10m

Yield Serves four to six

Number Of Ingredients 13

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Ingredients

4 cups wild or baby arugula
2 cups grated carrots
2 tablespoons broken walnuts (1/2 ounce)
1/4 cup grated Parmesan or crumbled blue cheese (1 ounce)
1 tablespoon finely chopped fresh tarragon
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
1/4 cup extra virgin olive oil
2 tablespoons walnut oil

Steps:

Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
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.
Shortly before serving, toss the salad with the dressing.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 159 milligrams, Sugar 2 grams, TransFat 0 grams