Ensalada de rúcula con vinagreta de limón y parmesano

Ingredientes

• 1/4 cup lemon juice ((from 1 large or 2 small lemons))
• 1/2 tsp. lemon zest
• 1/2 tsp. Dijon mustard
• 1 Tbsp. shallot, minced
• 2 Tbsp. honey
• 1/4 tsp. Diamond kosher salt
• 1/8 tsp. freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 7 oz. baby arugula
• 1/4 cup Parmesan cheese ((coarsely grated))

Preparación

1. 1

   --- To make the vinaigrette: ---

2. 2

   In a medium bowl, whisk the lemon juice, lemon zest, Dijon mustard, shallots, honey, salt and pepper to dissolve.

3. 3

   Slowly whisk in the olive oil to create an emulsion.

4. 4

   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.

5. 5

   --- To serve: ---

6. 6

   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.