Spring Arugula Salad with Lemon Jalapeño Vinaigrette

4 servings


  • For Lemon Jalapeño Vinaigrette:
  • ⅓ cup extravirgin olive oil
  • 3 tablespoons lemon juice
  • ½ tablespoon honey
  • 1 tablespoon chopped chives
  • 1/2 jalapeño chile, minced*
  • Salt and pepper to taste
  • For Salad:
  • 7 ounces (about 6-7 cups) arugula
  • 1 avocado, diced
  • ½ cup quartered dried apricots
  • ½ cup quartered cucumber slices
  • ¼ cup salted roasted almonds
  • 4 ounces Emmi Tête De Moine AOP Cheese, shaved (or made into rosettes using a girolle** cheese cutter)


  1. Prepare Vinaigrette: Whisk all vinaigrette ingredients together. Add additional lemon for tangor honey for sweetness, if desired. Correct seasoning if needed. Set aside.
  2. Prepare Salad: Place arugula in large bowl. Top with avocado, dried apricots, cucumber, almonds and Tête de Moine cheese. Toss with vinaigrette dressing and serve.
  3. Recipe Notes: *For a milder, less spicy dressing, remove seeds and ribs before mincing. **The Swiss girolle cheese cutter is used to make shavings, which can be shaped to make flowers to accent recipes and cheese trays.