Arugula, Goat Cheese & Walnut Salad

From Cooking From the Farmers Market, William Sonoma Cookbook

Serving: 4 to 6 

Time: 15 min


2 Tbsp red wine vinegar

3 Tbsp extra-virgin olive oil

1 tsp walnut oil

salt & pepper

6 cups arugula

1/2 cup walnuts, toasted and chopped

1/2 lb fresh goat cheese, crumbled
(Myrtle Creek Heritage Farm in Powell River is a wonderful source of local, fresh goat cheese)


  1. Making the dressing: whisk together the vinegar, olive oil, walnut oil, salt & pepper and set aside

  2. In a serving bowl place arugula, add the walnuts

  3. Drizzle with enough dressing to lightly coat the arugula and toss

  4. Sprinkle with goat cheese and serve.

Shopping Cart