Arugula Salad with Plums & Goat Cheese

1. 1
   prep · ~3 min

   Toast the walnuts.

   Place chopped walnuts in a dry pan over medium heat. Toast for 2-3 minutes, shaking occasionally, until fragrant and lightly browned. Remove from heat and set aside to cool.

   TIPWatch the walnuts closely — they go from toasted to burnt in seconds.
2. 2
   mix · ~1 min

   Make the honey-lemon dressing.

   1.In a small bowl, combine olive oil, lemon juice, and honey.

   2.Whisk vigorously until well combined and slightly thickened.

   3.Season with a pinch of salt and freshly ground black pepper.
3. 3
   prep · ~2 min

   Slice the plums.

   Wash the plums, cut them in half, remove the pits, and slice into thin wedges.

   TIPUse plums that are ripe but still firm — overripe plums turn mushy in the salad.
4. 4
   assemble · ~1 min

   Assemble the salad.

   1.Place washed and dried arugula in a large mixing bowl.

   2.Drizzle half the dressing over the arugula and toss gently to coat.
5. 5
   assemble · ~2 min

   Arrange plum slices, cheese, walnuts, and finish.

   1.Transfer dressed arugula to a serving platter or individual plates.

   2.Scatter sliced plums evenly over the top.

   3.Crumble goat cheese generously over the salad.

   4.Sprinkle with toasted walnuts.

   5.Drizzle the remaining dressing over everything.

   TIPCrumble the goat cheese directly from the fridge — cold cheese crumbles cleaner and holds its shape better.
6. 6
   serve

   Serve immediately.

   Finish with an extra crack of black pepper if desired. Serve at once while the arugula is still crisp.

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