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Arugula Herb Salad with Coconut Chevre Milk Vinaigrette Cheesy Charred Broccoli Basil Wild Rice Casserole - CaliZona

2 - 4 servings

Ingredients

  • 6 Cups Arugula
  • 1 Cup Basil - whole leaves or torn
  • 1/2 Cup Chives - cut into 1-inch pieces or minced
  • 1/4 Cup Dill - chopped
  • 1 Cup Sugar Peas - blanched
  • Chevre Cheese - to taste
  • Golden Raspberries - to taste
  • Maple Walnuts - to taste - recipe below
  • Chevre Coconut Milk Vinaigrette - recipe below

Maple Walnuts

  • 2 Cups Raw Walnuts
  • 2 Tablespoons Extra Virgin Olive Oil
  • 3 Tablespoons Maple Syrup
  • 1 Teaspoon Himalayan Salt

Chevre Coconut Milk Vinaigrette

  • 3 Ounces Chevre Cheese
  • 1/4 Cup Coconut Oil - melted
  • 1/2 Cup Coconut Milk
  • 2 Tablespoons Champagne Vinegar
  • 2 Tablespoons Lemon Juice - fresh squeezed
  • 1 Small Shallots - minced
  • 1 Garlic - minced
  • 1/2 Teaspoon Himalayan Salt - or to taste

Instructions

Maple Walnuts

  1. Preheat the oven to 350 degrees.
  2. Line a large baking sheet with parchment paper.
  3. Add everything in a cast iron or saute pan and turn on the stove to medium heat.
  4. As soon as it starts to bubble, make sure to stir the whole rest of the time.
  5. When all moisture is gone, turn off the heat. About 8 minutes.
  6. Spread onto a parchment paper-lined baking sheet. Don’t worry about them sticking together when they are cooled you can separate them.
  7. Bake for 8 minutes and then transfer to a cooling rack.
  8. Wait until they are completely cooled. They will harden and become crystallized.

Vinaigrette

  1. In a small pan, melt the coconut oil.
  2. In a food processor or blender, add the garlic, shallot and salt, pulse until minced.
  3. Add the coconut milk, lime and vinegar and slowly add the warm coconut oil while the processor is running.
  4. Add the chevre and puree. Set aside.

Salad

  1. Bring a pot of water to a boil.
  2. Add some ice to a medium bowl.
  3. Blanch the peas by adding to the pot of boiling water. Cook for no longer than 2 minutes and then drain in a colander.
  4. Place the colander over the ice to cool.
  5. Remove the peas from the shells.
  6. Add all the herbs, arugula, peas to a large bowl.
  7. Serve the walnuts, golden raspberries, chevre and dressing on individual salads.
  8. If you plan to serve the whole salad you can toss in the golden raspberries and walnuts and then top individual salads with the cheese and dressing.

Recipe Notes

If you plan to serve the whole salad you can toss in the golden raspberries and walnuts and then top individual salads with the cheese and dressing.