• Yield: Serves 2

  • 3 C tender arugula leaves

  • 2 T walnuts, lightly toasted

  • 1 T shallot, sliced thinly

  • 3 T pomegranate seeds

  • 2 T sheep's milk feta

  • kosher salt

  • black pepper


  • 2 T lemon juice

  • 2 T lemon zest

  • 3 T olive oil

For the dressing: Combine in a dressing bottle or small bowl. Mix well before using.

Mix arugula, walnuts, shallot and pomegranate seeds in a large bowl. Season salad with salt and pepper. Pick feta into small pieces and mix into the salad. Toss the salad with enough dressing to coat leaves.