Arugula Salad with Shallot Vinaigrette

By lorik

Ingredients

• WHISK:
• 3/4 cup thinly sliced shallots
• 1 tsp. minced lemon zest
• 2 Tbsp. fresh lemon juice
• 2 tsp. honey
• 4 tsp. white wine vinegar
• Salt and black pepper to taste
• 1/4 cup olive oil
• TOSS:
• 3 cups arugula
• GARNISH:
• Shaved Parmesan

Preparation

Step 1

Whisk together shallots, zest, lemon juice, honey, and vinegar for the vinaigrette; season with salt and pepper, let sit 15 minutes, then whisk in oil.

Toss arugula with vinaigrette. Garnish each serving with
Parmesan.

Per serving: 300 cal; 28g total fat (4g sat); 0mg chol;
10mg sodium; 10g carb; 1g fiber; 1g protein