Arugula Salad with Red Wine Vinaigrette
A crisp and peppery arugula salad tossed in a tangy-sweet red wine vinaigrette, topped with toasted pine nuts and shaved Parmesan for a light yet flavorful dish. Perfect as a side or starter.
Yields: 4 servings
Prep Time: 10 minutes
Special Equipment: large mixing bowl and a mason jar with a lid
Ingredients
1 shallot, finely minced
¼ cup extra-virgin olive oil
2 ½ tsp red wine vinegar
1 tsp honey
1 tsp Dijon mustard
Kosher salt & freshly ground black pepper, to taste
5 oz arugula
¼ cup pine nuts, toasted
¼ cup Parmesan cheese, shaved
Directions
Make the Vinaigrette: In a small mason jar, combine the shallot, olive oil, red wine vinegar, Dijon mustard, honey, and a pinch of salt and pepper. Secure the lid and shake well until fully emulsified.
Dress the Salad: Place the arugula in a large bowl. Drizzle just enough vinaigrette to lightly coat the leaves, tossing gently.
Finish & Serve: Taste and adjust seasoning with more salt and pepper if needed. Sprinkle toasted pine nuts and shaved Parmesan on top. Serve immediately.
