This is a great simple salad that wasn’t consciously inspired by anything but my own taste buds. We have it all the time. It can be served in a routine weekday dinner because it takes no time to make; or when you want to impress guests because it’s, well, elegant and the flavours combine well. I make it with chicken dishes mainly, especially roast chicken.
- 2 – 3 large handfuls arugula
- 1 small handful walnuts
- 1/4 cup feta
For the dressing
- 3 tbsp walnut oil (or extra virgin olive oil)
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
In a jam jar, combine the dressing ingredients. Put the lid on and give it a shake. Set aside.
When you’re ready to serve the meal, but the dressing in a bowl. Add the arugula. Lightly move the leaves until dressed. You may not need all the dressing to dress the arugula. One of the mistakes I typically make with this salad is to overdress the leaves.
Take a handful of leaves and place on the plate. Sprinkle some walnuts on top. Crumble some feta on top.
And you’re done. Go eat.