June Recipe – Arugula Salad with Honey Dijon Dressing

Ok so I’ve been on a salad kick lately but hey, how can you not have a lot of great salads this time of year?  Besides, arugula is one of the best greens ever!  It is loaded with minerals and is considered a digestive tonic.

Arugula has a nice blend of bitter and peppery taste.  There are not too many foods that truly have that bitter taste.  In classical Chinese medicine, bitter is associated with the element metal, which is associated with spring.   This is a whole science in and of itself.  If you are interested in learning more about this, a great way to start is with the book, ‘Traditional Acupuncture: The Law of the Five Elements’ by Dianne Connelly.

Look for the freshest arugula you can find as the taste is better.  I am fortunate enough to purchase arugula the day it is picked.  Jay Hill Farm is an organic farm located in Boulder, Colorado where you can order your vegetables via email the day before.  They will be picked the morning you stop by the farm to purchase them.  I spoke with Ro, an amazing gardner and daughter running the farm, who said they are loaded with arugula right now.  If you  are anywhere near, I suggest you put in your order and go check out their farm.  It’s the BEST!

Salad Ingredients:

A bunch of fresh arugula, torn into bite sized pieces

Fresh parmesan, shaved or grated

Sliced avocado

Sliced strawberry for presentation

Dressing:

1 clove garlic, minced

1 TBSP Dijon Mustard

1/8 cup Champagne Vinegar

2 TBSP Lemon juice

1 TBSP Honey

Celtic Salt and Pepper to taste

¼ cup Extra Virgin Olive Oil

Place all dressing ingredients except olive oil in jar.  Close and shake.  Add olive oil and shake again.  This will make more than you need, depending on the number of servings.  It will keep in the refrigerator for several days.

Mix some of the dressing with the arugula.  Place in individual bowls.  Sprinkle parmesan on top.  Top with avocado slices and strawberries.