Description
Simple salads like this arugula version are the best! This salad can be paired with so many main dishes and is really easy to make.
Ingredients
Scale
Red Wine Vinaigrette:
- 1/4 cup olive oil (organic, extra virgin)
- 1 shallot, finely minced
- 2 1/2 tsp. red wine vinegar
- 1 tsp. honey
- 1 tsp. Dijon mustard
- sea salt to taste
- freshly ground pepper to taste
Salad Base:
- 8 cups baby arugula
- 1/4 cup pine nuts, toasted
- 1/4 cup shaved parmesan cheese
Instructions
- Toast the pine nuts in a skillet over medium heat for 3-4 minutes. Toss the nuts in the pan regularly to ensure they are toasted to a light brown color and fragrant, but not burned. Set aside to cool while assembling the rest of the salad.
- Finely mince the shallots and set aside.
- Mix the remaining vinaigrette ingredients together, add the minced shallots and whisk well.
- Place the arugula in a large salad bowl. Toss with the vinaigrette and top with the pine nuts and shaved parmesan prior to serving.
Notes
This dressing could be made using a mason jar with a lid and shaking the ingredients well.