Arugula, Red Onion, and Parmesan Wedge

By bakers_delight85

Ingredients

• Lemon Vinaigrette:
• 1/2 cup fresh lemon juice
• 2 Tbsp. honey
• 1 tsp. sea salt
• 1 tsp. freshly ground black pepper
• 1 cup extra virgin olive oil
• Salad:
• 1 head iceberg lettuce
• 1/2 pound fresh arugula
• Sea salt
• Freshly ground black pepper
• 1 cup pine nuts, optional
• 1 red onion, thinly sliced
• 8 ounces Parmesan cheese, shaved

Details

Servings 4

Preparation

Step 1

To make the vinaigrette, add the lemon juice, honey, salt and pepper to food processor or blender and blend to combine. With the motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added and the mixture is smooth. Set aside until read to use.
To make the salad, remove the root end from the lettuce, and cut the head into 4 wedges. Place one wedge each on four individual serving dishes. Scatter the arugula around each wedge. Dress each wedge with 2 Tbsp. of the dressing and salt and pepper to taste. Top with the pine nuts, onion, and Parmesan.