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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!
Posted in: From the Learning Center, Gluten-Free, Gluten-Free Learning Center, Gluten-Free Salads, Gluten-Free Spring, Gluten-Free Summer, Learning Center, salads, Seasonal, Summer, Vegan, Vegan Learning Center, Vegan Salads, Vegan Spring, Vegan Summer, Vegetarian, Vegetarian Learning Center, Vegetarian Salads, Vegetarian Spring, Vegetarian Summer
