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 c extra virgin olive oil
- 1 lemon, juiced
- 1 tsp honey
- 1 tsp salt
- 6 oz (3 big handfuls) of arugula
- 1/2 c roasted almonds
- 1/4 c shaved parmesan
Whisk the olive oil, lemon juice, honey, and salt in a large bowl. Add the arugula and toss. Top with almonds and finish with parmesan.