Red Meat Allergy Friendly Classic Arugula Salad

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  ¼ cup pine nuts
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For the dressing

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  2 tbsp fresh lemon juice (from about 1 lemon)
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  1 tsp dijon mustard
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  1 small garlic clove, finely grated
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  ¼ tsp salt
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  ¼ tsp black pepper, freshly ground
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  3 tbsp extra-virgin olive oil
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For the salad

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  5 oz baby arugula (about 6 loosely packed cups)
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  1 oz parmesan, shaved with a vegetable peeler
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  Consider using vegan parmesan instead.

  Chef's tip

  Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.