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Recipe of the Week: Arugula Salad with Cherry Tomatoes and Pine Nuts in Tarragon Vinaigrette

By Staff | May 14, 2019

Chef Loretta Paganini

This is a great early summer salad, made with just picked fresh arugula and tender mix greens. Together with ripe cherry tomatoes and pine nuts it makes a great colorful accompaniment for grilled fish or chicken. Serves 12. (Chef’s tip: Arugula is a green herb of the mustard family, such a fitting name for this spicy leafy green. Known also as rocket, Italian cress, roquette and rucola. It can be use as a substitute for fresh basil in a traditional pesto.)

4 tablespoons white wine vinegar

2 teaspoons honey

1 teaspoon Dijon mustard

1 small clove garlic, finely minced

1 teaspoon fresh tarragon, chopped

1/2 cup fruity extra-virgin olive oil

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

4 cups arugula, trimmed

2 cups mixed greens

1 cup cherry tomatoes

1/4 cup pine nuts

1/3 cup freshly shredded Parmigiano Reggiano cheese

For the vinaigrette, whisk the vinegar, honey and mustard together in a small bowl. Add the garlic. Gradually whisk in the olive oil, then stir in tarragon. Season to taste with salt and pepper. Let mellow at room temperature at least 30 minutes.

Arrange the mixed greens and arugula on a platter and toss with tarragon vinaigrette. Add cherry tomatoes and sprinkle with pine nuts and cheese.