Baby Arugula Salad with Lemon Vinaigrette and Parmesan

A simple, super satisfying, tangy salad elevated with flavorful Parmesan. Just 9 ingredients and 5 minutes to fresh salad perfection.

📝 Ingredients

• 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))

👨‍🍳 Instructions

1. 1--- To make the vinaigrette: ---
2. 2In a medium bowl, whisk the lemon juice, lemon zest, Dijon mustard, shallots, honey, salt and pepper to dissolve.
3. 3Slowly whisk in the olive oil to create an emulsion.
4. 4You 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. 6Gently mix the arugula, Parmesan and the amount of vinaigrette as desired just before serving. Season with freshly ground pepper and top with more Parmesan.