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Lemon-Basil Dressing on Arugula and Goat Cheese Salad

09 April

Ingredients:

Lemon-Basil Dressing

¼ cup fresh lemon juice
½ tablespoon Dijon mustard
2 tablespoons milk or milk substitute
½ tablespoon fresh lemon zest
½ teaspoon dried basil
½ teaspoon ground black pepper
½ teaspoon sea salt
¼ cup plus 2 tablespoons olive oil

Salad

¼ cup plain goat cheese, room temperature
2 teaspoons fresh lemon zest or to taste
1 small clove garlic, crushed
½ small red onion, thinly sliced
4 tablespoons fresh lemon juice
3 cups arugula
2 cups mixed greens (spinach and chard)
½ cup fresh basil leaves
2 tablespoons pine nuts, toasted

Directions:

  1. To make the dressing: in a blender, add all ingredients except oil. Blend on high speed until well combined. While blending, slowly drizzle oil in at a steady rate until fully incorporated. Pour into a jar and refrigerate. Bring to room temperature before serving. (makes ¾ cup)
  2. Mix cheese, lemon zest, garlic, and black pepper to taste until well blended. If possible, refrigerate over night to allow flavors to blend. Bring to room temperature before serving.
  3. In a small bowl, toss onion with lemon juice and marinade for 30 minutes. Drain.
  4. In a large bowl mix together arugula, greens, and basil leaves. Toss lightly with 2-3 tablespoons dressing. Serve, topped with marinated red onion, crumbled goat cheese, and pine nuts.

Serves 4

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