Ingredients

4 cups baby arugula
1 cup roasted almonds, chopped
2 stalks celery, thinly sliced
1 English cucumber, chopped
1 teaspoon Dijon mustard
1 teaspoon unsweetened cocoa powder
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
Shaved Parmesan, for garnish

Directions

Mix together the arugula, almonds, celery and cucumber. Set aside while you make the dressing.

Whisk together the mustard, cocoa powder, balsamic and olive oil. Drizzle the salad with enough dressing to coat. Toss well together. Serve in individual bowls and garnish with shaved Parmesan.

Note:A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Recipe Courtesy of Angie Harmon