Pea Shoots & Arugula w/Meyer Lemon Vinaigrette
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- meyer lemon, juice and zest of
- 2 Tbsp
- rice vinegar
- 1 tsp
- honey, softened
- salt and cracked black pepper, to taste
- 4 Tbsp
- extra virgin olive oil (reduced from 6 tablespoons)
- 4 c
- pea shoots
- 4 c
- baby arugula
- french radishes, sliced lengthwise (i added this ingredient mostly for color)
1In a small bowl, whisk together the lemon juice and zest, rice vinegar, softened honey and salt and pepper. Slowly drizzle in the oil, whisking constantly to emulsify. Set aside. Best prepared 1 hour in advance.
2Wash and dry the pea shoots and arugula (I used a salad spinner). Place all of the greens in a large bowl.
3Add about half the dressing, toss gently and taste. If necessary, add more dressing, season with salt and pepper. Serve immediately, garnishing the French radishes on the salad plate.