Wild Arugula and Strawberry Salad Makes a Good Summer Treat

The days are longer, the evenings are warmer, and we're all generally in much chipper moods. 

Summer has finally arrived.

Well, sort of. The first official day of summer isn't until June 21. But, that's not keeping the bountiful spread of fresh produce from springing up at local farmers' markets. 

During my usual weekend jaunt to the farmers' market I was delighted to uncover a gorgeous display of bright produce ranging from spring chives, spinach, French radishes and strawberries. Wild arugula, zucchini blossoms and little bundles of broccoli florets also dotted the tables of many farmer's stands. 

I flitted from table to table picking up a little bit of this and a little bit of that before nestling them like newborn babes into my canvas bag. Excited about my finds, I couldn't wait to get back into the kitchen and cook.

With warm weather upon us, nothing sounds better to me than a big flavorful salad, especially one generously tousled with seasonal greens and fruit. With this idea already tucked firmly in my mind, I set about to include the fresh strawberries and wild arugula I had picked up at the farmers' market. 

The combination of the peppery arugula and sweet strawberries sounded good to me, but I also wanted to include something crunchy and robust. After a quick perusal of my fridge, I found a bag of walnuts and decided that a brief candied roast in the oven would fit the bill perfectly. Plus, I thought the honeyed nuts would accentuate the natural sweetness of the berries even further. 

And because my affinity with cheese never fails me, I tossed in a handful of goat cheese as well. A simple dressing comprised of honey and white miso tied everything together nicely. 

This salad was perfect for me as a quick lunch, but I can easily imagine it as a light supper or delicious accompaniment to a larger meal. 

Wild arugula and strawberry salad

Serves 1-2; prep and cook 20-25 minutes (some inactive)

1 cup shelled walnut pieces

3 tablespoons honey

Pinch of salt

1 heaping tablespoon white miso paste*

Juice of ½ lemon

1 tablespoon honey

2 tablespoons grapeseed oil**

Pinch of black pepper

½ cup wild arugula

3-4 butter lettuce leaves chopped roughly

¼ cup strawberries washed, hulled, and halved

¼ cup crumbled goat cheese

Salt and pepper to taste

*You can find white miso paste in the refrigerated section of most Asian food markets. If you can’t find it, feel free to substitute with the same amount of either anchovy or tahini paste, or use 1 ½ teaspoons low sodium soy sauce to mimic the umami flavor miso brings.

**Grapeseed oil is a fairly neutral tasting oil that works well with fresh salads because of its clean flavor. You can also use something similar like canola oil. 

Preheat the oven to 325 degrees.

In a small bowl, combine the walnuts, 3 tablespoons of honey, and salt. Spread them out onto a baking sheet lined with a silicone mat or sprayed with cooking oil.

Put the nuts on the middle rack of the oven and cook for approximately 20 minutes, mixing them up a bit halfway through.

When the nuts are nicely golden brown and the honey is bubbly, they are done. Set on the counter to cool.

Meanwhile, make the honey-miso dressing by whisking together the white miso paste, lemon juice, 1 tablespoon of honey, black pepper and grapeseed oil. Taste for seasonings. Set aside.

Arrange the butter lettuce on a plate. Top with the wild arugula. Scatter a pinch of salt and pepper over the lettuce. Drizzle with honey-miso dressing and top with strawberries, goat cheese, and candied walnuts (crush these up a bit in your hand).