Lemon Parmesan Arugula Salad

Lemon Parmesan Arugula Salad

Ingredients:

• 1 bag/carton Baby Arugula

• ½ cup extra virgin olive oil

• Juice of one lemon

• Zest of one lemon

• 1 Tbsp dijon mustard

• ¼ cup grated parmesan + ¼ cup shaved parmesan

• ½ tsp kosher salt

• ¼ tsp black pepper

• ¼ cup toasted pine nuts 

Yields 4 Servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Method:

Start by lightly toasting the pine nuts in a pan over medium low heat until browned and aromatic. Allow to cool and reserve.

In a measuring cup, whisk together the extra virgin olive oil, mustard, and lemon juice until they lightly emulsify. Whisk in the lemon zest, grated parmesan cheese, salt, and pepper. Chill and reserve until ready to serve.

In a large bowl, place the cleaned arugula and toss with the vinaigrette until everything is coated. Toss in the pine nuts and some of the shaved parmesan, reserving the remainder for garnish. Plate, serve, and enjoy!