Thursday, December 30, 2010

Baby Arugula Salad with Balsamic Vinaigrette Dressing and Shredded Parmesan

1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
freshly ground black pepper
1 clove garlic, minced
1/4 cup extra-virgin olive oil
fresh baby arugula, washed and dried
shredded Parmesan

In a small bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved.  Whisking constantly add the olive oil in a thin steady stream until emulsified. (The easiest way to make the dressing is to place all the ingredients in a screw-top jar and shake to combine.)  Taste and adjust the seasoning, if necessary.

Place the arugula in a large salad bowl. Toss a few tablespoons of the dressing with the salad . Garnish with shredded cheese. Season with fresh ground black pepper.

I served it with Pork Schnitzel.

Note: Makes about 1/2 cup dressing. Keep in refrigerator up to 2 weeks.

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