Ensalada sencilla de rúcula con vinagreta de limón y Parmigiano Reggiano

Ingredientes

• 5 ounces baby arugula
• 1/2 cup shaved Parmigiano-Reggiano, plus more for garnish
• Freshly ground black pepper, for garnish
• Juice of 1 lemon (about 3 tablespoons)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and freshly ground black pepper, to taste

Preparación

1. 1

   Dress the salad: Add the baby arugula to a large salad bowl. Pour ½ recipe of the lemon vinaigrette over the greens and sprinkle ½ cup of shaved Parmigiano-Reggiano on top. Gently toss everything together with salad tongs or clean hands to evenly coat the leaves without bruising them.

2. 2

   Serve: Transfer the dressed salad onto serving plates or a large platter. Garnish liberally with additional freshly shaved Parmigiano-Reggiano cheese and a few twists of freshly ground black pepper for an extra burst of flavor. Serve immediately to enjoy the crisp texture of the arugula.