Ingredients:

  • 5 ounces (140g) arugula, washed and dried
  • 1/4 cup (35g) pine nuts
  • 4 ounces (115g) Parmesan cheese, shaved
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) balsamic vinegar (optional)
  • 1 clove garlic, minced
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Toast pine nuts in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant.
  2. In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar (if using), minced garlic, and Dijon mustard. Season with salt and pepper.
  3. In a large mixing bowl, combine the arugula, toasted pine nuts, and shaved Parmesan cheese.
  4. Pour the vinaigrette over the salad and toss gently to coat.
  5. Serve the arugula salad recipe immediately to prevent the arugula from wilting.