Pea Shoots & Arugula w/Meyer Lemon Vinaigrette
1meyer lemon, juice and zest of
2 Tbsprice vinegar
1 tsphoney, softened
·salt and cracked black pepper, to taste
4 Tbspextra virgin olive oil (reduced from 6 tablespoons)
4 cpea shoots
4 cbaby arugula
4-6french radishes, sliced lengthwise (i added this ingredient mostly for color)
How to Make Pea Shoots & Arugula w/Meyer Lemon Vinaigrette
- In 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.
- Wash and dry the pea shoots and arugula (I used a salad spinner). Place all of the greens in a large bowl.
- Add 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.