Arugula Salad with Wisconsin Blue Cheese

  • Yield 4 to 6 servings

This arugula salad has the perfect balance of flavors, topped with Granny Smith apples, blue cheese and a delicious honey Dijon dressing.


2 shallots, minced (about 2 tablespoons)
6 tablespoons champagne vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
3/4 cup extra virgin olive oil
2 cups radish slices
2 Granny Smith apples, cored and diced
4 cups arugula
2 cups (10-12 ounces) Wisconsin Blue cheese, crumbled


  1. Make the dressing: Place shallots and large pinch of salt in mixing bowl. Add vinegar, honey and mustard. Mix. Slowly whisk in olive oil. Set aside.
  2. Make the salad: Toss radish slices, apples and arugula in salad bowl. Pour desired amount of dressing over and toss. Sprinkle Blue cheese over. Serve immediately.
Recipe by Chef Michael Symon, courtesy of the Wisconsin Milk Marketing Board 



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