¼ cup fresh lemon juice
½ tablespoon Dijon mustard
2 tablespoons milk or milk substitute
½ tablespoon fresh lemon zest
½ teaspoon dried basil
½ teaspoon ground black pepper
½ teaspoon sea salt
¼ cup plus 2 tablespoons olive oil
¼ cup plain goat cheese, room temperature
2 teaspoons fresh lemon zest or to taste
1 small clove garlic, crushed
½ small red onion, thinly sliced
4 tablespoons fresh lemon juice
3 cups arugula
2 cups mixed greens (spinach and chard)
½ cup fresh basil leaves
2 tablespoons pine nuts, toasted
- To make the dressing: in a blender, add all ingredients except oil. Blend on high speed until well combined. While blending, slowly drizzle oil in at a steady rate until fully incorporated. Pour into a jar and refrigerate. Bring to room temperature before serving. (makes ¾ cup)
- Mix cheese, lemon zest, garlic, and black pepper to taste until well blended. If possible, refrigerate over night to allow flavors to blend. Bring to room temperature before serving.
- In a small bowl, toss onion with lemon juice and marinade for 30 minutes. Drain.
- In a large bowl mix together arugula, greens, and basil leaves. Toss lightly with 2-3 tablespoons dressing. Serve, topped with marinated red onion, crumbled goat cheese, and pine nuts.