I’m obsessed with this salad! Such a perfect fall dinner or side. This is actually the first time I’ve ever tried arugula and it certainly will not be my last. I’ve been missing out! Tangy and peppery and delicious.
I don’t care for feta, but that is what the original recipe called for. Feta is one of those things that I want to like (is that weird?) but I just can’t do any of those really strong crumbly cheeses. The dressing for this salad is unbelievable…so simple but packed with flavor. This would be a very pretty side dish to serve at a Holiday dinner.
Baby Arugula, Cranberry and Pecan Salad
Serving Size: 2
1 head of Romaine, chopped and rinsed
1 cup of Baby Arugula
1/3 cup chopped pecans
1/2 cup dried cranberries
1/2 cup shredded mozzarella
For the dressing
2 tablespoons Balsamic Vinegar
1 small shallot, grated or minced
1/4 teaspoon salt
1/4 cup olive oil
In a large bowl, combine all of the ingredients for the salad. In a smaller bowl, combine the Balsamic, shallot and salt. Slowly pour in the olive oil and whisk until emulsified.
Pour dressing over the salad and toss gently.