High Fructose Corn Syrup Free Arugula-Parmesan Salad
Total time13 min
Prep time10 min
Cook time3 min
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ¼ tsp kosher salt
- ¼ tsp black pepper, freshly ground
For the salad
- 3 tbsp pine nuts
- 5 oz baby arugula
- 2 oz parmesan cheese, shaved with a vegetable peeler
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
- 2
Heat a dry skillet over medium heat. Add the pine nuts and toast, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer immediately to a plate to stop cooking.
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