Salade de roquette

Ingrédients

• 5 ounces arugula (about 5 cups)
• 1/3 cup large Parmesan cheese shavings
• 3 tablespoons chopped sunflower seeds or chopped nuts of choice—toasted and chopped walnuts
• 1 tablespoon chopped mild fresh herbs of choice (such as chives, parsley, or tarragon (optional))
• 4 medium carrots
• 1 pint cherry tomatoes (halved)
• 2 tablespoons freshly squeezed lemon juice (about 1/2 medium lemon)
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt

Préparation

1. 1

   Prep: Place the arugula and any optional veggies in a large bowl.

2. 2

   Whisk: In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt. (Alternatively, you can shake them all together in a mason jar with a tight-fitting lid).

3. 3

   Toss: Drizzle enough over the arugula to moisten it, then toss to combine.

4. 4

   Serve: Sprinkle Parmesan and any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.