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 ParmesanIn 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.