Spring Arugula Salad

This is quick, healthy, delicious, and a bit of a change up from your every day garden salad. Lightly tossed with a lemon Dijon dressing and some freshly shaved Parmesan cheese over top, it's a great side dish for any main course. Slice some freshly grilled chicken over top for a quick weeknight meal!


About 4 ounces of baby Arugula (3 big hand fulls)
Freshly shaved Parmesan cheese

Zest of one Lemon
1/4 of a cup combined of of Freshly squeezed lemon juice and white wine vinegar
1/2 cup of extra virgin olive oil
1 tablespoon of Dijon mustard
1 clove of garlic (Finely Grated)
Kosher salt and freshly cracked black pepper

To make the dressing, zest your lemon and place in a mixing bowl. Next, juice the lemon into a glass measuring cup. Some lemons are juicer than others so the exact amount of juice you'll get will vary. Pour in the white wine vinegar until you have a total of 1/4 of a cup between both the lemon juice and vinegar. Add the olive oil, mustard, garlic, and the salt and pepper. Whisk everything together until it emulsifies into a dressing.

Wash and dry the arugula thoroughly, the dressing wont stick to any salad green if they are still wet. Portion out a serving of the greens and use a vegetable peeler to shave some Parmesan over top. Dress the salad  and serve!