Favorite Foods with Chef Michael Symon

Episode 10

Arugula Salad

with Wisconsin Blue Cheese

A frequent find on Chef Michael Symon's table at home, this salad is an ideal starter to a hearty meal or enjoyable all by itself. Savory Wisconsin Blue cheese enriches the recipe with a creamy peppery flavor, and the sweet and spicy combination of honey and Dijon drizzled over apple and arugula adds just the right amount of zest.

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PRINTABLE PDF COOKING DIRECTIONS

Arugula Salad

with Wisconsin Blue Cheese

Make the dressing: Place shallots and large pinch of salt in mixing bowl. Add vinegar, honey and mustard. Mix. Slowly whisk in olive oil. Set aside.

Make the salad: Toss radish slices, apples and arugula in salad bowl. Pour desired amount of dressing over and toss. Sprinkle Blue cheese over. Serve immediately.

INGREDIENTS

NUMBER OF SERVINGS: 4-6
  • 2 shallots, minced (about 2 tablespoons)
  • Salt
  • 6 tablespoons champagne vinegar
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 3/4 cup extra virgin olive oil
  • 2 cups radish slices
  • 2 Granny Smith apples, cored and diced
  • 4 cups arugula
  • 2 cups (10-12 ounces) Wisconsin Blue cheese, crumbled