November 10, 2017

Arugula Salad with Salmon, Goat Cheese and Peppadew Pepper Vinaigrette

With it’s bright red and green colors, this salad is just begging to be served at a holiday lunch or brunch. The peppadew peppers add spicy and sweet flavor to the dressing (which you may want to double because it’s so good). The dressing pairs perfectly with the peppery arugula, lemony salmon, creamy goat cheese and toasty almonds. Serve this with some crusty wholegrain bread and you’ve got an amazing, healthful meal in minutes.

1. Combine vinaigrette ingredients in a blender until smooth. Set aside.

 

 

 

2. Season salmon on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add salmon and cook for 4 minutes per side, or until golden brown and flaky. Finish with fresh lemon juice.

 

3. Place 2 cups arugula into four serving bowls. Top with cooked salmon, goat cheese and almonds. Drizzle with vinaigrette and serve.

Arugula Salad with Salmon, Goat Cheese and Peppadew Pepper Vinaigrette
Serves 4

All you need:
Vinaigrette
1/4 cup red wine vinegar
8 peppadew peppers
2 peeled garlic cloves
1 teaspoon Dijon mustard
1 teaspoon agave nectar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup olive oil

2 teaspoons olive oil
4 (6 oz.) salmon filets, skin removed
Salt and pepper, to taste
Juice of 1 lemon

8 cups baby arugula
4 oz. crumbled goat cheese
1/2 cup silvered almonds, toasted

All you do:
1. Combine vinaigrette ingredients in a blender until smooth. Set aside.
2. Season salmon on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add salmon and cook for 4 minutes per side, or until golden brown and flaky. Finish with fresh lemon juice.
3. Place 2 cups arugula into four serving bowls. Top with cooked salmon, goat cheese and almonds. Drizzle with vinaigrette and serve.

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