Food Stylist: Anne Disrude
Prop Stylist: Marina Malchin

Arugula-Mustard Salad

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings


  1. Whisk 2 teaspoons each whole-grain mustard and white wine vinegar, 1/4 teaspoon salt, and pepper to taste in a large bowl. Slowly drizzle in 3 tablespoons olive oil, whisking. Add 3 bunches torn arugula and1/3 cup chopped toasted walnuts and toss.