Simple and delicious. This recipe was inspired by the most delightful arugula salad served as my neighborhood wine bar, VinoRosso in San Francisco.
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1/2 lemon, juiced
- 1/2 tsp honey
- 1/2 tsp kosher salt
- 5 oz (3 big handfuls) of arugula
- 1/4 cup roasted almonds
Whisk the olive oil, vinegar, lemon juice, honey, and salt in a large bowl. Add the arugula and toss. Top with almonds and finish with plenty of grated or shaved parmesan.