arugula salad

How To Make arugula salad

• Step 1
  Whisk together 2 tablespoons lemon juice, olive oil, honey, and Dijon mustard in small bowl. Season with salt and pepper to taste.
• Step 2
  In a small bowl toss the cut apples with 1 tablespoon lemon juice.
• Step 3
  In a large bowl combine the arugula, almonds, apple, cranberries, red onion, and shaved Parmesan. Drizzle with the vinaigrette and toss to coat. For best results serve promptly.
• Step 4
  NOTES Prepare the vinaigrette up to 2 days in advance and store in an airtight container in the refrigerator. Remove from the refrigerator 45 minutes before tossing the salad. Whisk or shake to recombine the ingredients. Dry the arugula well before starting the salad. Toss the apple slices with lemon juice to prevent the slices from browning. Shave the Parmesan using a vegetable peeler. Use slivered or sliced almonds. Both work well and taste delicious. Slice the red onions as thinly as possible. Store leftovers in an airtight container in the refrigerator for up to a day but keep in mind that the arugula will wilt some if it has been tossed with the vinaigrette.
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