Peppery arugula tossed in honey-lemon vinaigrette with toasted walnuts and delicate shavings of Parmesan. Perfect side to any meal but we especially love it alongside pizza and pasta.
Ingredients
1 bag baby arugula
1/2 cup toasted walnuts
1/2 cup shaved parmesan
2 tbsp lemon juice
1 tsp honey
1 tsp dijon mustard
1/4 cup olive oil
salt
black pepper
Method
Make the vinaigrette. In a small bowk, whisk lemon juice, honey and dijon. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper to taste.
Assemble the salad. In a large bowl, toss arugula lightly with enough vinaigrette to coat. Top with toasted walnuts, shaved Parmesan, and black pepper.