Crisp Jujube Salad

1. 1
   prep · ~5 min

   Prepare the jujubes.

   1.Wash jujubes thoroughly under cold running water.

   2.Slice each jujube around the pit into thin rounds, discarding the pit.

   3.Slice larger rounds in half if needed to create bite-sized pieces.

   TIPChoose jujubes that are firm with tight, shiny skin. Give them a gentle squeeze — they should feel like a crisp apple.
2. 2
   prep · ~4 min

   Toast the walnuts.

   1.Place walnuts in a dry pan over medium-low heat.

   2.Toast shaking occasionally until fragrant and lightly golden, about 3 to 4 minutes.

   3.Remove from heat and let cool, then roughly chop.

   TIPWatch walnuts closely — they go from toasted to burnt in seconds. The moment you smell them, they’re done.
3. 3
   mix · ~1 min

   Whisk the dressing.

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

   2.Whisk vigorously until the dressing is emulsified and smooth.
4. 4
   assemble · ~2 min

   Assemble the salad.

   1.In a large bowl, combine arugula, sliced jujubes, and red onion.

   2.Drizzle with dressing and toss gently to coat.

   3.Scatter toasted walnuts and crumbled goat cheese over the top.

   TIPToss gently with your hands to avoid bruising the arugula and keep the jujube slices intact.
5. 5
   serve

   Serve immediately.

   Divide salad among plates and serve right away while the jujubes are crisp and the arugula is fresh.

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