Baby Arugula Salad with Lemon Vinaigrette and Parmesan

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.