Baby Arugula Salad with Lemon Vinaigrette and Parmesan
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Prep Time: 5 minutes
Total: 5 minutes
Servings: 4
Cost: $15.42 /serving
Author : Justin McChesney-Wachs
Ingredients
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Instructions
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Step 1
In a medium bowl, whisk the lemon juice, lemon zest, Dijon mustard, shallots, honey, salt and pepper to dissolve.
Step 2
Slowly whisk in the olive oil to create an emulsion.
Step 3
You can also just add all ingredients to a jar with a tight-fitting lid and shake vigorously for about 30 seconds or until the dressing is emulsified and the honey is completely dissolved.
Step 4
Gently mix the arugula, Parmesan and the amount of vinaigrette as desired just before serving. Season with freshly ground pepper and top with more Parmesan.