HHello! I’m Kylee. One of the things I looked forward to most about having a house with a yard was finally being able to grow a garden. Our side yard is only a narrow strip, but it’s more than enough for a small, thriving garden. Over time I’ve planted herbs, lettuces and a few vegetables. It’s a joy to watch new flowers open and to pick the first ripe strawberries.
A few months ago my husband built a raised bed and we planted some veggie starts. The arugula took off quickly and has been the star of many meals. Lately I’ve been hooked on a very simple salad made with fresh arugula, sweet red grapes and creamy goat cheese. I don’t usually put fruit in salads, but the contrast of peppery greens, juicy grapes and tangy cheese is light, refreshing and addictive.
Ingredients
Salad:
Arugula
Red grapes, halved
Soft goat cheese, crumbled
Walnuts, roughly chopped (optional)
Dressing:
Extra virgin olive oil
Balsamic vinegar
Salt, to taste
Freshly ground black pepper, to taste
For quick lunches I usually assemble each salad to taste without measuring. Combine arugula, halved grapes, crumbled goat cheese and walnuts if using. Drizzle a little olive oil and a splash of balsamic over the salad, then finish with salt and freshly ground pepper. The result is simple, elegant and feels a bit gourmet despite how effortless it is.
If you prefer a more evenly mixed dressing, whisk the oil and vinegar together in a small bowl before adding salt and pepper. A reliable ratio is about 3 parts oil to 1 part vinegar; adjust to your preference. You can also make a larger batch and store it in a jar for several salads during the week.
Serving tips
This salad pairs well with grilled chicken or fish for a light dinner, or enjoy it on its own as a fresh, quick lunch. For texture, try swapping walnuts for toasted almonds or pistachios. If you like a touch more sweetness, add a few sliced strawberries or a drizzle of honey to the dressing.