Arugula Salad with Walnuts and Feta
This is a simple salad with rather interesting ingredients. The lettuce is spicy arugula, the vinegar is sharp sherry vinegar, and the oil is rich walnut oil. Combined together and topped with salty feta cheese, the resulting salad is anything but ordinary—a taste sensation! Originally served as part of After Festival Leftovers.
Ingredients
- ¼ cup frozen walnuts nuts
- 1½ cups cleaned arugula
- 1 teaspoon sherry vinegar
- 1 tablespoon walnut oil
- salt & pepper
- 2 tablespoons feta, crumbled cheese
Instructions
We start by placing the frozen nuts on a piece of foil and placing in our toaster oven. We cook them at 350° until fragrant. This takes about 5 minutes. We let cool and then crumble slightly with our fingers.
Meanwhile, we clean our arugula and make our dressing. In a small bowl, we whisk with a fork the vinegar with some salt and pepper. We add the walnut oil and stir well.
We toss the cleaned leaves with the dressing and top with the walnuts and feta cheese.