IMG_0501Arugula is one of my favorite greens. Not only is rich with peppery goodness, but it often comes in the shape of a heart, so beautiful and naturally perfect it makes me smile with love. Add a little pink to that and what more could a girl ask for? After all, isn’t it the little things that sprinkle happiness into your day 🙂

When I posted this picture on Facebook, someone asked me where I get my arugula. I love fresh organic arugula from our amazing local farmers, B&H Organics (CSA or West Reading Farmer’s Market ) or Country Lane Produce at Fairgrounds Farmer’s Market where I also got the watermelon radishes.

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Arugula Salad with Lemon Mustard Vinaigrette
8oz or one bag of arugula lettuce
1 medium to large watermelon radish
1/4 cup chopped red onion (optional)
1 bunch asparagus

Cut tough ends, about an inch or so, off asparagus spears. Chop remainder of stalks into one inch pieces. Blanch in a pot of boiling water for one minute. Drain and rinse with cold water. Pat dry. Peel and dice watermelon radish into small cubes. Place arugula, radish, onion and asparagus in a large salad bowl. Lightly toss with dressing a spoonful at a time (arugula doesn’t need much dressing since it wilts quickly:).

Dressing

1 tablespoonmaple mustard
2 tablespoons fresh squeezed lemon juice
4 tablespoons magic oil or olive oil

In a small bowl, whisk mustard together with lemon juice. Slowly pour oil into mustard mixture whisking constantly to emulsify. Save leftover dressing in an airtight container in the fridge for up to a week.

Note: Beware of added thickeners and sugars in mustard. The brand I used, Old State Farms Mustard, is free of added sugars and preservatives. It can be purchased online or at Dundore and Heister in Wyomissing.