It’s a short post today. Here in Canada, we’re enjoying a long weekend to commemorate Canada Day. The weather is gorgeous, and you’re probably assuming it’s a short post because I want to spend my whole day outside.
In fact, I hope to spend part of my day outside, but right now I’m in the house getting my youngest daughter packed for camp. And my husband has joined me inside, as he’s watching the 2013 NHL Draft unfold on TV. Because we are Canadian, and that’s apparently what we do on the last day of June.
So I’ll gift you today with an easy, delicious, salad recipe. It takes no time to make, and you can use that saved time to do whatever you like – whether it’s relax outside, pack for camp, or watch a hockey draft.
Arugula with Sheep's Milk Cheese and Honey Vinaigrette
(adapted from Dorie Greenspan)
2 Tbsp white wine vinegar
2 tsp Dijon mustard
2 tsp honey
5 Tbsp extra-virgin olive oil
9 cups baby arugula (or other mixed greens)
1 3/4 cups 1/2-inch cubes of sheep's milk cheese (e.g. Ossau-Iraty)
1/2 cup dried tart cherries
1/2 cup candied pecans (recipe below)
Whisk together vinegar and mustard in a small bowl, then whisk in honey. Gradually whisk in oil, and season to taste with salt. (Can be made up to 3 days in advance; cover and store in fridge.)
Place greens, cheese, cherries and candied pecans in a large bowl. Add vinaigrette and toss.
(To make candied pecans, combine 1/2 cup pecans with 1/2 tsp olive oil in a small plastic bag. Shake until coated. Add 1/2 Tbsp sugar and shake until evenly coated. Bake at 350 degrees for 10 minutes until toasted, then let cool.)