Classic Arugula- Parmesan Salad
This classic arugula salad is full of delicious ingredients that complement each other: spicy arugula pairs with nutty and salty parmesan and sweet sundried tomatoes. The salad is finished with a sprinkle of pine nuts and a balsamic-honey vinaigrette.
Servings 2
Ingredients
- 2 tbsp + 1 tsp Extra virgin olive oil
- 2 tsp balsamic vinegar
- ½ tsp Dijon mustard
- ½ tsp honey
- 6 sun-dried tomatoes packed in oil patted dry
- 2 oz (50 g) Parmesan
- 3 ½ ounces (100 g) arugula washed and dried about 4 cups
- 2 tsp pine nuts
- Salt and pepper
Instructions
- In a small bowl mix with a fork the olive oil, balsamic vinegar and mustard, it will thicken slightly. Add the honey and continue mixing. Add a pinch of salt and a bit of ground black pepper. Mix and set aside.
- Chop the sun-dried tomatoes in ½ inch pieces.
- Prepare the cheese shavings. I prefer larger pieces. You can use a peeler, or the large part of a grater or a very sharp paring knife.
- In a large bowl add the arugula, sun-dried tomatoes, pine nuts and ½ of the parmesan. Toss until everything is mixed.
- Add the dressing and toss again. Sprinkle over the other half of the parmesan cheese. Serve.
Notes
Make ahead and Storage
You can prepare a few ingredients ahead and put it together in just a couple of minutes:- You can prepare the dressing 2-3 days ahead (I often make large amounts of the dressings for the next days too)
- You can wash and dry arugula 1 day before
- You can chop the sun-dried tomatoes a day ahead.