Arugula and Les Frères Salad with a Lavender Honey and Lemon Vinaigrette

By: Executive Chef Scott Johnson, Canoe Bay, Chetek, WI


  • 1 pound arugula leaves, stems removed and washed
  • 1/4 cup hazelnuts, toasted
  • 1 lemon, juiced and zested
  • 2 tablespoons lavender honey
  • salt and pepper to taste
  • 1/2 cup extra virgin olive oil
  • 4 ounces Crave Brothers Farmstead Classics Les Frères, cut into four wedges
  • Lavender Flowers for garnish


Preheat oven to 350° F.  Place hazelnuts on a baking sheet and toast in oven for 5 to 7 minutes or until golden brown.  In a small bowl, mix the lemon juice, honey, salt and pepper.  In a small bowl, whisk the olive oil and add lemon mixture.  Place arugula in a large bowl.  Add oil mixture slowly, adding just enough to coat the leaves.  Season with salt and pepper.  On 4 salad plates, place wedge of Les Frères; gently layer the arugula on the plate into a tall tower.  Sprinkle with crushed hazelnuts and lavender flowers.


Yield:  4 servings

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