ARUGULA SALAD WITH SAUTÉED HALLOUMI

I sampled my first forkful of arugula about ten years ago when we were vacationing in Saint Lucia. We were dining in a tiny, hill-top, open-air restaurant overlooking the cobalt-blue Caribbean Sea when the waiter presented us with a complimentary sampling of the evening’s “rocket salad special.” The leaves glistening with oil and paper-thin ribbons of Parmigiano-Reggiano looked like miniature versions of the dandelion leaves that I so often saw at the farmer's market at home.

Arugula (pronounced ah- ROO-guh-lah) -- rucola in Italian, rocket in Saint Lucia and many other places -- delivered a flavorful punch, both peppery and tart, like no other lettuce leaf salad I'd ever tasted. The leaves were tender, yet refreshingly crisp. The fruity olive oil and salty-sweet cheese balanced the naturally bold flavored greens. These two pronounced ingredients tamed arugula’s sharpness, making this two-bite sample irresistible. After a taste of warm, crusty house made bread and a sip of Pinot Grigio, I was eager to order the salad from the menu; arugula definitively rocked my taste buds.

Once home I learned that arugula is a supermarket staple and that it's standard fare in Italian-style salads. It's also delicious in risotto, pasta dishes and soups, and makes a great pesto. I turned arugula into a myriad of dishes and quickly discovered its wake-up flavor teams beautifully with a variety of cheese dishes, vegetables or nestled under seafood, grilled meat and poultry.

I liked arugula so much, I planted it in our garden and have done so every year since — I was thrilled to find it’s so easy to grow! For dinner one night, I tossed garden-fresh leaves with a simple oil and vinegar dressing and topped the peppery-tasting greens with halloumi cheese. Halloumi is a superior tasting cheese made from goat’s milk and sheep’s milk. It has a high melting point, so it can be grilled or sautéed.

I’m always grateful when a favorite fruit or vegetable like arugula has two seasons. Arugula prefers the cooler temperatures of spring and fall when it's harvested -- a bonus for arugula lovers to be able to enjoy this great tasting green twice a year!

ARUGULA SALAD WITH SAUTÉED HALLOUMI

Halloumi is salty, so if you’re watching your salt intake, omit this ingredient from the vinaigrette recipe. Halloumi can be found in the specialty foods refrigerated section of most grocery stores.

1 teaspoon salt

Several grindings of freshly ground black pepper

1 teaspoon Dijon-style mustard

¼ cup apple cider vinegar

¾ cup olive oil

8 generous handfuls of arugula

Neutral oil for frying

1 package (8.8 ounce) halloumi cheese, cut into eight ¼-inch slices

1. In a 2-cup jar with a tight-fitting lid, combine salt, pepper, mustard, apple cider vinegar and olive oil. Cover and shake until ingredients are combined. Keep vinaigrette at room temperature until ready to use.

2. Shake vinaigrette and toss with greens, just enough to coat the leaves.

3. Divide greens among 8 salad plates.

4. Cover the bottom of a large sauté pan with oil, and over moderate heat, sauté halloumi until light golden brown (browning will be uneven), about 1–2 minutes per side.

5. Top each salad with a slice of cheese. Serve immediately.