Arugula Salad with Lemon Vinaigrette

  • 4 cups fresh arugula
  • For the Vinaigrette:
  • 1 tsp. Dijon mustard
  • 1 small shallot; finely minced
  • Juice of one lemon
  • 2 Tbsp. Champagne vinegar
  • 3/4 – 1 cup vegetable oil
  • Kosher salt and fresh cracked black pepper

Combine the mustard, lemon juice, shallot, and vinegar in a large mixing bowl. Add the vegetable oil in a steady stream while whisking constantly until the oil-vinegar balance is to your liking. Season with salt and pepper and set aside until you are ready to assemble the salad. Place all greens in a large mixing bowl and toss with 1-2 Tbps. of dressing. Add a splash of dressing at a time, while tossing, to avoid over dressing. Serve immediately. Reserve extra dressing in the fridge for up to a week!