Arugula Salad with White Truffle Oil, Marcona Almonds and Shaved Parmesan

Photo by Stephanie B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons freshly squeezed lemon juice

  • 2

    teaspoons Dijon mustard

  • Kosher salt and freshly ground black pepper

  • 6

    tablespoons extra-virgin olive oil

  • 5

    ounces arugula, thick stems trimmed

  • 1/3

    cup roasted, salted Marcona almonds

  • 1/3

    cup golden raisins

  • White truffle oil, for drizzling

  • 1/3

    cup Parmesan cheese shavings

Directions

Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil. Add the arugula, almonds and raisins and toss gently to coat. Transfer to a serving platter. Drizzle with the truffle oil, scatter the Parmesan on top and serve. Recipe courtesy of Tiffani Thiessen

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