Arugula Salad with Wisconsin Blue Cheese

  • Yield: 4 to 6 servings


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