Simple Recipes for Every Day
Arugula Salad
- Serves: 4
- Prep Time: 10 min
- Cook Time: 3 min
Ingredients
- 6 cups loosely packed arugula
- ¼ cup freshly shaved Parmesan cheese
- ¼ cup pine nuts
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- ½ small shallot, minced
- 1 tablespoon stone-ground mustard
- 2 teaspoons honey
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly cracked black pepper
Ingredients
- 6 cups loosely packed arugula
- ¼ cup freshly shaved Parmesan cheese
- ¼ cup pine nuts
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- ½ small shallot, minced
- 1 tablespoon stone-ground mustard
- 2 teaspoons honey
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly cracked black pepper
Method
- In a large bowl, combine the arugula and Parmesan.
- Heat a small skillet over medium heat. Add the pine nuts and cook, stirring often, until golden and fragrant, about 3 minutes. Transfer to a plate to cool.
- In a small bowl, whisk together the olive oil, balsamic vinegar, shallot, mustard, honey, salt, and pepper until well combined.
- Pour the dressing over the greens. Add the toasted pine nuts and toss to coat. Serve immediately.
Notes
Don't dress the salad too far ahead of time or the arugula will wilt. If making for a buffet-style gathering, serve with the dressing on the side.