Lamb and Arugula Salad

One of my favorite salads that I pair with lamb. You can make it without meat or substitute any meat of your liking. This recipe calls for a leg of lamb. You can always grill a chop and place it on top of the salad. 

Print Pin

Lamb and Arugula Salad

One of my favorite salads that I pair with lamb. You can make it without meat or substitute any meat of your liking. This recipe calls for a leg of lamb. You can always grill a chop and place it on top of the salad. 

Course Main Course, Salad

Cuisine American

Author localfarmmom

Instructions

• INGREDIENTS

  1 to 2 pounds sliced roasted American Lamb leg or shoulder

  2 bunches arugula, washed and dried

  10 ounces soft, goat cheese

  1/2 cup toasted pecans

  Salt and pepper, to taste

  BLACKBERRY VINAIGRETTE

  2 tablespoons Dijon-style mustard

  1/4 cup blackberry vinegar

  1 tablespoon sugar

  2 tablespoons blackberry jam

  1/2 cup olive oil

  2 tablespoons fresh basil and thyme

  Salt and pepper, to taste

  DIRECTIONS

  In a bowl, whisk mustard, blackberry vinegar, sugar, blackberry preserves, olive oil, herbs, salt and pepper together; mix well.

  Arrange the arugula leaves in mounds. Add some goat cheese in the center of each mound. Arrange the lamb slices around the goat cheese and drizzle with blackberry vinaigrette. Garnish with blackberries and toasted pecans.