June Recipe - Arugula Salad with Pine Nuts & Parmesan

As schedules fill up in the spring and summer months, having a simple, go-to salad can make mealtime easier. This fresh arugula salad, inspired by Love & Lemons, comes together in minutes and pairs beautifully with a variety of main dishes. It’s especially delicious alongside last month’s penne pasta with sausage. (You can find all past recipes at RealFoodKnowledge.com.)

Arugula Salad with Pine Nuts & Parmesan

INGREDIENTS

• Lemon Vinaigrette

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon fresh lemon juice

  • ¾ teaspoon honey

  • ½ teaspoon Dijon mustard

  • ¼ teaspoon sea salt

  • Freshly ground black pepper

  
  

• Salad

  • 5 ounces arugula

  • ¼ cup shaved Parmesan cheese

  • ¼ cup toasted pine nuts

INSTRUCTIONS

1. MAKE THE VINAIGRETTE. In a large bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and several grinds of black pepper until well combined.

2. ASSEMBLE THE SALAD. Add the arugula to the bowl and toss gently to coat with the vinaigrette. Top with shaved Parmesan and toasted pine nuts, then toss lightly to combine.

3. SERVE. Serve immediately, adding additional black pepper or cheese to taste if desired.