Shaved Turnip Salad With Arugula and Prosciutto


  • 4 teaspoons red wine vinegar

  • 1/4 teaspoon fine sea salt

  • 2 teaspoons honey

  • 1/4 cup extra virgin olive oil

  • Pepper

  • 4 small turnips

  • 8 cups arugula

  • 4 ounces thinly sliced prosciutto, torn into bite-size pieces


  1. In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.

  2. Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.

Balsamic Salad with Arugula, Pea Shoots and Parmesan


  • 8 cups fresh spring greens (arugula, mizuna, red lettuce, etc)

  • 1 cup pea shoots

  • 1 cup edamame (or fresh peas)

  • 1 handful fresh mint (optional)

  • 1/2 cup walnuts

  • 2 tablespoons olive oil

  • 2 tablespoons balsamic vinegar

  • 1/2 tablespoon stone ground mustard

  • 1 tablespoon honey

  • 1/4 teaspoon kosher salt

  • Fresh ground black pepper

  • Parmesan cheese


  1. Wash and dry the greens and pea shoots. If using frozen edamame, steam the edamame for about 3 to 4 minutes, then rinse with cold water. Cut the mint into thin strips (chiffonade).

  2. In a dry pan over medium heat, heat the walnuts, stirring frequently, until browned, about 3 to 4 minutes (make sure to watch them constantly so they do not burn).

  3. In a canning jar, add 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1/2 tablespoon stone ground mustard, 1 tablespoon honey, 1/4 teaspoon kosher salt, a generous amount of fresh ground black pepper. Shake vigorously to combine. (Alternatively, whisk these ingredients together in a bowl.)

  4. To serve, place the greens in serving bowls or plates. Top with pea shoots, edamame, mint, shavings of Parmesan cheese, and toasted walnuts. Drizzle with balsamic vinaigrette and top with fresh ground pepper.

Grilled Asparagus Salad with Feta Hazelnut Crumble


  • 1/4 small red onion, thinly sliced

  • 2 tbsp fresh lemon juice

  • 16 spears fresh asparagus (about 1 bunch), trimmed

  • 3 tbsp olive oil, divided

  • Sea salt and ground black pepper, to taste

  • 2 cups baby arugula

  • 2 cups cherry tomatoes, halved

TOPPING: (optional)

  • 1/2 cup crumbled feta cheese

  • 1/4 cup toasted unsalted hazelnuts


  1. In a small bowl, soak onion in lemon juice for 10 to 15 minutes. Drain, reserving lemon juice.

  2. Meanwhile, preheat a grill or grill pan to medium-high. In a large bowl, toss asparagus with 1 tbsp oil and season with salt and pepper. Add to grill and cook for 2 to 3 minutes per side. Remove from heat and cool to room temperature.

  3. Prepare topping (if using): In a small food processor, pulse cheese and hazelnuts into rough crumbs.

  4. Prepare dressing: In a small bowl, whisk remaining 2 tbsp oil and reserved lemon juice. Season with salt and pepper.

  5. Divide arugula among plates and top with tomatoes, asparagus, onions and dressing, dividing evenly. Garnish with topping.


Chicken Breasts Stuffed with Goat Cheese, Arugula & Lemon


  • 5 oz fresh goat cheese

  • 2 tbsp milk

  • 2 cloves garlic, minced

  • 2/3 cup chopped fresh arugula

  • 1 tbsp grated lemon zest

  • Pinch crushed red pepper flakes

  • Kosher salt and freshly ground black pepper, to taste

  • 6 6-oz boneless, skinless chicken breast halves

  • 2 tbsp extra-virgin olive oil

  • 1 cup dry white wine, such as Sauvignon Blanc

  • 1 cup low-sodium chicken stock


  1. In a small bowl, mash together the goat cheese and milk until smooth. Add the garlic, arugula, lemon zest and red pepper flakes. Season to taste with salt and pepper.

  2. On the thickest side of each chicken breast, cut a deep, 3-inch-long pocket. (Be sure you don’t cut through the other side of the breast.) Using your fingers, stuff the goat cheese mixture into each pocket. Close by pressing the flesh together and secure with a toothpick, if necessary.

  3. In a large frying pan, heat oil over medium. Have ready a lid that is too small for the pan but that will cover the breasts. Cook the chicken (in batches, if necessary) on one side, uncovered, until golden brown, 4 to 5 minutes. Turn the breasts, season with salt and pepper, and set the small lid on top of the chicken in the pan. Continue to cook until the chicken is cooked through, 4 to 5 minutes more.

  4. Transfer the chicken to a serving platter. Pour the wine into the pan and scrape up the flavorful brown bits stuck to the bottom of the pan. Cook over medium heat until the wine has reduced by about half, 1 to 2 minutes. Add the chicken stock, season with salt and pepper, and cook until the sauce is reduced to a glossy syrup, 2 to 3 minutes. Drizzle the reduction over the chicken and serve.

Arugula, Apple, and Parsnip with Buttermilk Dressing


  • 1/4 cup buttermilk

  • 4 tablespoons olive oil, divided

  • Kosher salt, freshly ground pepper

  • 1 large Pink Lady apple, cored, thinly sliced

  • 1 small parsnip, peeled, thinly sliced lengthwise on a mandoline

  • 1 bunch arugula, tough stems trimmed

  • 1/4 cup fresh dill with tender stems

  • 2 tablespoons apple cider vinegar

  • Flaky sea salt (such as Maldon)


  1. Whisk buttermilk and 2 tablespoons oil in a small bowl; season dressing with kosher salt and pepper.

  2. Toss apple, parsnip, arugula, and dill in a large bowl. Drizzle salad with vinegar and toss to coat; season with kosher salt, pepper, and more vinegar, if desired.

  3. Spoon half of dressing onto serving plates or a large platter. Add remaining 2 tablespoons oil to salad and toss to coat. Mound salad on top of dressing. Spoon remaining dressing over and season with sea salt.

Do ahead: Dressing can be made 2 days ahead. Cover and chill.