Peppery baby arugula gets tossed in a bright, emulsified dressing built from fresh lemon juice, Dijon mustard, and good extra-virgin olive oil, with a little grated garlic for punch. Toasted pine nuts add a warm, buttery crunch that plays beautifully against all that citrusy tang. It's a five-minute salad that still feels composed, thanks to the quick whisked dressing and the ritual of shaving on that final layer of texture. Simple, fresh produce and olive oil doing all the heavy lifting is exactly the kind of everyday eating this way of cooking is built around, which makes this one an easy, no-fuss fit for a Mediterranean-style table. Serve it alongside grilled fish, a bowl of whole grains, or just a hunk of good bread for a light lunch that never feels like a compromise.
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Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer immediately to a plate and let cool.
In a small bowl, whisk together the lemon juice, Dijon mustard, grated garlic, salt, and black pepper until combined. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.
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