Recipe #3. The beauty of this salad is its versatility. The base is the peppery arugula and the fruit and seeds can be swapped out as you feel the need. Even the name can change- maybe it should be the Summer Parm Salad? That might include the arugula with shaved parmesan (YES!) and heirloom tomatoes? The dressing always stays the same and so does the arugula. This keeps it simple.
But you change out the main veg/fruit as your season changes. So for now we find ourselves with beautiful fall fruits to take advantage of- pomegranate, figs, pears, apples, apricots, sugar plums. Take your pick. And for the crunch you can get creative as well- pistachios, sunflower seeds, pumpkin seeds, hemp seeds, pecans, toasted almonds.
Can't have nuts or seeds? Just add cheese. That works for me.
¼ cup shelled sunflower seeds (swap for a nut or even hemp seed if you want)
1 box arugula (about 5oz)
2 tablespoons of torn tarragon leaves
Place your lemon juice, vinegar, mayo, chives, salt and pepper in a bowl and whisk. While continuously whisking, slowly add your olive oil one drop at a time until completely incorporated.
Place your arugula in a mixing bowl and pour about 1/3 of the dressing over the arugula and toss to coat. Transfer your arugula to your serving platter and arrange your tarragon, fruit and seeds on top. Drizzle some more (not all) dressing on top and serve. Save the extra dressing for another time.
The dressing will last in the fridge for up to 3 days. You can slice the fruit the day before you plan to serve.