Arugula salad
Equipment
- Salad bowl
- Whisk: for dressing
- Knife and cutting board (for chopping fruits, veggies, or proteins)
- Tongs (for tossing the salad)
- Measuring spoons (for vinaigrette preparation)
Ingredients
- 3 tsp of virgin olive oil
- 1 tablespoon of fresh lemon juice
- 1 teaspoon of Dijon mustard
- 1 tsp of honey: optional
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together the lemon juice, Dijon mustard, and honey (if using).
- Slowly drizzle in the olive oil while continuing to whisk until the mixture emulsifies.
- Add salt and pepper.
- Drizzle over your arugula salad and toss to combine: Pro Tip: You can switch up the base by using balsamic vinegar or red wine vinegar instead of lemon juice for a different flavor profile.
