This salad is just greens, cheese and dressing. The sharpness of the arugula and the flavorful dressing pair perfectly with your red sauce and meatballs. The problem I have found with arugula when it comes in the little plastic boxes is that it is oftentimes wilting. Check the arugula carefully before buying it and bringing it home and make sure to use it up soon.
This recipe is for four larger adult helpings. I use it for my four kids and two adults and feeds us all. But, I should admit I don’t have any children who I don’t have to force feed arugula salad.
8 ounces or one loosely packed quart of arugula, trim off any long or tough stems
1/2 cup red wine vinaigrette
1/4 cup grated or sliced Pecorino Romano
Combine all of the ingredients together in a large salad bowl then plate into four servings. Serve with freshly ground pepper.
Red Wine Vinaigrette
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1/4 cup hot tap water
1/4 cup grape seed oil
5 turns white pepper, or black if you don’t have white
Large pinch of sea salt
1/8 teaspoon honey, just a tiny drip
2 tablespoons olive oil
To make the red wine vinaigrette, combine the listed ingredients in the order listed. Shake until the dressing is homogeneous.