Arugula Salad

by Sarah Hibler


  • 6 cups arugula, washed and dried
  • Handful of edible flowers (bee balm, mustard, nasturtium or whatever you like)
  • 1 teaspoon diced shallot
  • 1/4 cup lemon juice
  • 1 teaspoon Dijon mustard
  • 3 tablespoons maple syrup
  • 1/2 cup extra virgin olive oil
  • Salt and pepper
Arugula Salad

Gabriela Herman

Mix first 4 ingredients of the dressing into a jar with a lid and shake to blend. Add olive oil, salt and pepper and shake vigorously. Put arugula into a bowl. Dress and toss arugula. Top with edible flowers. Add salt and pepper to taste.

Yield: 6 servings