Chicory and Arugula Salad with Honey Vinaigrette Recipe

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The Land of Milk and Honey

Cooking with Honey

by Laurie Dotson

The day has come for me to change my eating habits.  I’ve been trying to lose a few extra cheeky pounds.  Really, I’m ok with my weight and how I look, but when last years summer shorts are far to tight around my mid-section. It’s time to change something to drop a few inches off my girly waistline.

Yesterday, My husband took me to lunch at our friends new cafe’ .  It’s called The WELL!  They create amazing vegan salads, soup, glutenfree breads and treats along with their very own roasted coffee.   Lunch was delicious!  Should I try this???

So today,  I’ve decided to try my hand at veganizm.  Really, I need to go gluten-free!  I bet I would feel better but that means no more bread!!!!

 Oh Lord, you need to help this girl!  She can only do this, if  YOU help her!

OK!  I’m starting with salads that are tasted!

 I hate bland foods!  Did you hear me!  I hate bland diet foods!

This is going to be an interesting journey!  I hope I can get your support and ideas!


Chicory and Arugula Salad with Honey Vinaigrette Recipe

Some people like the bitterness of chicory and arugula, but in too large a quantity, the greens can be overwhelming. This straightforward salad tosses the bitter lettuces in a slightly sweet honey vinaigrette to balance things out. Add the crunch of toasted walnuts, and you’ve got a satisfying starter any day of the week.

This recipe was featured as part of  CHOW Easy Weeknight Dinner menu.

  • 1 medium head Belgian endive, coarsely chopped (about 1 cup)
  • 1/2 small head radicchio, coarsely chopped (about 2 cups)
  • 1 1/2 ounces baby arugula (about 1 1/2 cups)
  • 1 1/2 teaspoons white wine vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt, plus more as needed
  • 1/8 teaspoon freshly ground black pepper, plus more as needed
  • 2 tablespoons grapeseed oil
  • 1/4 cup walnuts, toasted and coarsely chopped
  1. Combine the greens in a serving bowl and set aside.
  2. Whisk together the vinegar, honey, and measured salt and pepper in a small, nonreactive bowl. While constantly whisking, add the oil by pouring it in a thin stream down the side of the bowl. Whisk until all the oil is incorporated. Taste and adjust the seasoning as desired.
  3. Pour the vinaigrette over the reserved greens and, using your hands, mix to coat the salad. Taste and adjust the seasoning as desired. Top with the walnuts and serve.

Your Health…Powered by BEES!

Blessings, Laurie –

Check out out Marketplace:  mkt.com/hive-and-honey-beepothecary

2 Corinthians 1:11 …as you help us by your prayers. Then many will give thanks on our behalf for the gracious favor granted us in answer to the prayers of many.

Honey Garlic Vinaigrette

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Land of Milk and Honey

Cooking with Honey by Laurie Dotson

Garlic and Honey!  I have both of them ready to use in my cupboards, for all my recipes.  I love garlic so much, that I have 300 heads growing in my garden.  That is a lot of Garlic.  Last fall, I planted three different types of garlic to see if I can get garlic to grow the size of a baseball:)  If it happens I will be selling a lot of garlic. This is what garlic looks like in the garden:

The tops of garlic in the garden.

The tops of garlic in the garden.

The Honey comes from our hives.  We have four hives and two nucs in the back part of our property.  Nucs, Nucleus Hives or Nucleus Colonies, are small honey bee colonies created from larger colonies. The term refers both to the smaller size box and the colony of honeybees within it. The nuc hive is centered around a new queen  or queen cell.  We found eight queen cells in one of our hives. Which means a few things. One, the hive queen was weak and the nurse bees created a queen cell to replace the weak queen,  or Two, the  hive is full and crowded and the bees are getting ready to split and leave the hive (Swarm), or Three, the old queen might have died and they have created a new queen to rule the hive and make new brood (new bees).  So with that in mind, we knew we needed to do something. Using an existing 10 frame box. We created two nucs with three frames each in one ten frame sized box with dividers to separate them. Each nucleus has a frame of brood, a frame of capped honey and pollen and a empty frame for growth of the new colony.   We drilled a couple of holes in the box, so the forging bees can go out for food and working bees can keep the nuc clean.

Two nucs with three frames each in one ten frame sized box with dividers to separate them.

Two nucs with three frames each in one ten frame sized box with dividers to separate them.

So back to the Vinaigrette,  I love to make fresh dressings for my garden salads.

This one is one of my favorite dressing and one I serve all the time.  Each time I make it, I tweak it.

Honey Garlic Vinaigrette


  • 1 cup vegetable oil
  • 1/3 cup apple cider vinegar
  • 3 tablespoons honey
  • 2 cloves garlic, minced
  • salt and pepper to taste


  1. In a container, combine oil, vinegar, honey, salt, pepper and garlic. Cover, and shake until blended or blend to meld all the flavors. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.

Change up this recipe by:

  • Add Soy Sauce and Dijon Mustard- use as a marinade / salad dressing or
  • Roast the garlic before adding to recipe or
  • Add 6 garlic cloves and 6 Tbsp of honey- give your vinaigrette a sweet and spicy kick or
  • Change the apple cider vinegar to balsamic or champagne vinegar or
  • Add Italian spices or
  • Add 1/2 lemon, freshly squeeze and 2 tbsp grated onion- pour over fruit for a savory fruit dressing

This vinaigrette is the best go-to dressing in your recipe folder!  Make it and become the favorite cook at any neighborhood cook out!

Happy Eating!

Numbers 11:5
In Egypt we used to eat all the fish we wanted, and it cost us nothing. Remember the cucumbers, the watermelons, the leeks, the onions, and the garlic we had?