Arugula Salad with Shaved Parmesan & Balsamic Vinaigrette.

My sister recently shared with me her dislike for the taste of arugula. It is a somewhat bitter tasting green. It didn’t occur to me to mention one of my favorite recipes for dressing it in a simple salad.

It’s been awhile since I’ve eaten arugula, but I always come back to this balsamic vinegar dressing. The flavor is complex, but sweetly balanced; and best described as having dark, “caramel-like” notes…perfect for balancing the bite of arugula.

Here is the Recipe: (adapted from Food Network, by Emeril Lagasse)

Arugula Salad with Shaved Parmesan & Balsamic Vinaigrette
4 - 6 Servings

1/4 cup balsamic vinegar (Colavita)
1 teaspoon Dijon mustard (Grey Poupon)
1 teaspoon sugar
1/2 teaspoon sea salt
A couple cracks fresh black pepper
1 clove garlic (smashed)
1/2 cup extra virgin olive oil (Colavita)
12 ounces fresh arugula
2 ounces fresh shaved Parmigiano Reggiano

• Whisk vinegar, mustard, sugar, salt, pepper, and garlic in a small bowl
(Dissolving the sugar and salt)
• Continue to whisk, and add olive oil in a steady stream until emulsified
• Toss arugula in large bowl with some of the vinaigrette
• Garnish with shaved cheese
Devour!

Quick Tip: Sometimes when I’m feeling lazy, I’ll throw all the vinaigrette ingredients into container, seal with lid, and shake like crazy until it’s all mixed up. I have not noticed any difference from using the whisk and small bowl. The container (with any leftover vinaigrette) goes straight into the refrigerator; ~~simple~~ zero clean up.

I can’t say enough about this dressing, it’s definitely one of my all-time favorites!

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