Arugula and Carrot Salad with Walnuts and Cheese

From the kitchen of One Perfect Bite...I'll wager you can guess what my resolution for the New Year is. Yup! I'm joining the ranks of the rabbit people until I've atoned for the dietary excesses of the holiday. It, unfortunately, is going to take a while, so portion and carb control are going to be my mantra for the next couple of months. I promise not to bore you with my progress, or lack thereof, and I won't make the assumption that you, too are watching your weight. Mums the word! My plan is not to mention this again until I get were I want to go and that's a lot of pounds away. There will be before and after pictures when I hit the finish line. Salads like this one will make the journey a bit easier. I love the play of peppery arugula with the sweet carrots in this salad and the walnut vinaigrette used to coat the greens walnut is inspired. The recipe was develop by Martha Rose Shulman for The New York Times and I think you will love it as much as I do. Here is how the salad and its dressing are made. 

Arugula and Carrot Salad with Walnuts and Cheese...from the kitchen of One Perfect Bite courtesy of Martha Rose Shulman via the New York Times

Ingredients:
Salad
4 cups baby arugula
2 cups grated carrots
2 tablespoons broken walnuts
1/4 cup grated Parmesan or crumbled blue cheese
1 tablespoon finely chopped fresh tarragon
Dressing
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 teaspoon Dijon mustard
1 small garlic clove, pureed or finely minced (optional)
1/4 cup extra virgin olive oil
2 tablespoons walnut oil

Directions:
1) Combine arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
2) In a small bowl or measuring cup, combine lemon juice, vinegars, salt and mustard. Whisk together, and add garlic. Whisk in e oils.
3) Shortly before serving, toss the salad with dressing. Yield: four to six servings.

Cook's note: If you are entertaining, salad ingredients can be combined several hours before serving and refrigerated in a covered bowl. Dressing will also hold for several hours, in or out of refrigerator.

                    

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