Paleo Vegan Arugula Salad with Lemon Vinaigrette

Ingredients

4 servings

Instructions

1. 1

   Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a plate and let cool.

2. 2

   In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, maple syrup, salt, and black pepper until the dressing is smooth and emulsified.