Baby Arugula Salad with Balsamic Vinaigrette Dressing and Shredded Parmesan

Ingredients:

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

Directions:

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.