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

By á-9003

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

Preparation

Step 1

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