INGREDIENTS:
- 4 cups baby arugula, arugula (or I have used baby kale here too, which is not as peppery, but works nicely)
- ½ cup shaved parmesean (you may add more to taste, I won’t tell)
- ½ cup chopped walnuts
Lemon Vinaigrette:
- ¼ cup freshly squeezed lemon juice (this will be about 2 lemons)
- ½ cup good olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
DIRECTIONS:
- In a small mason jar, mix together the lemon juice, olive oil, salt and pepper. Shake until well combined.
- Spread the arugula, shaved parmesan and walnuts onto a platter. Toss with dressing to taste (I like a light coating of dressing, so usually use about half of the dressing and save the rest for the next time I make the salad.)
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Image Source:*bourbonandbrownsugar.net
Source:bourbonandbrownsugar.net
