From the menu of ... Hearth Pizza Tavern

A: Jeff Newsham, owner of Hearth Pizza Tavern, provided this recipe and suggests it's a great first course but works well as an entree, too. At the restaurant, it's always served with freshly baked Italian bread.

Chef Rob Phillip was the creator of this salad that’s been on the menu since the restaurant opened almost three years ago. “It is the most popular salad we sell and has always been a customer favorite. The key to this salad, and everything else at Hearth, is the fresh ingredients and our made-from-scratch mentality,” Newsham said.

The recipe for the vinaigrette will provide more than you need for four servings of salad, but it won’t go to waste. Store it in your refrigerator for up to a week, and bring to room temperature before using on another delicious salad.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of” and the name of the restaurant in the subject line.

Hearth Pizza Tavern’s Baby Arugula Salad

Hands on: 5 minutes

Total time: 5 minutes

Makes 4 entree-size salads

2 1/2 ounces sun-dried tomatoes, julienned

12 ounces baby arugula, washed and spun dry

1/2 cup Lemon-Basil Vinaigrette, see recipe

10 tablespoons crumbled Gorgonzola, divided

4 tablespoons Kalamata olives, slivered

4 tablespoons red onion, sliced 1/8-inch thick

4 tablespoons toasted pine nuts

4 teaspoons freshly grated Parmesan

In a small bowl, cover sun-dried tomatoes with warm water and let sit 1/2 hour or until rehydrated.

When ready to serve salad, drain tomatoes and discard soaking liquid. In a large bowl, toss arugula with vinaigrette and 4 tablespoons Gorgonzola. Divide between four serving plates, piling arugula to make a tall mound. Divide remainder of the Gorgonzola, rehydrated sun-dried tomatoes, olives, onions and pine nuts and sprinkle over each salad. Finish with freshly grated Parmesan and serve immediately.

Per serving: 424 calories (percent of calories from fat, 72), 15 grams protein, 17 grams carbohydrates, 4 grams fiber, 36 grams fat (12 grams saturated), 34 milligrams cholesterol, 1,013 milligrams sodium.

Lemon-Basil Vinaigrette

Hands on: 5 minutes

Total time: 5 minutes

Makes 1 cup

4 tablespoons fresh lemon juice

4 tablespoons white balsamic vinegar

1/2 small shallot, chopped

1 teaspoon Dijon mustard

1 teaspoon chopped fresh basil

1/2 teaspoon honey

3/4 cup olive oil

Kosher salt and freshly ground black pepper, to taste

In the bowl of a food processor, combine lemon juice, vinegar, shallot, mustard, basil and honey. Process 15 seconds or until completely pureed, then slowly add olive oil. Season to taste. If not using right away, store in refrigerator. Bring to room temperature and be sure to shake before serving. Can be prepared up to two days in advance.

Per 2-tablespoon serving: 184 calories (percent of calories from fat, 96), trace protein, 2 grams carbohydrates, trace fiber, 20 grams fat (3 grams saturated), no cholesterol, 8 milligrams sodium.