This is my go to green salad. The arugula has a nice peppery bite, but the dressing has a sweet taste that balances out the flavors perfectly. I top it off with some shaved parmesan and toasted pine nuts for added crunch.
This dressing couldn’t be easier to make. Plus, it stores nicely in the fridge, so it’s great to keep on hand for dinners throughout the week. Enjoy!
Arugula Salad with Red Wine Vinaigrette
- 1 shallot finely minced
- 2 teaspoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- Kosher salt and freshly ground black pepper
- 6 cups arugula
- 1/4 cup pine nuts toasted, for topping
- 1/4 cup shaved parmesan for topping
Combine the shallot, vinegar, oil, mustard, honey and salt and pepper in a small mason jar and shake to emulsify.
In a large bowl, toss the arugula with enough of the vinaigrette to just coat the leaves.
Season with additional salt and pepper and top with toasted pine nuts and parmesan.