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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


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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.

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