This weekend I purchased a box of gorgeous, baby arrugula in the market – I love it’s peppery flavor. I made a salad for dinner on Saturday night with some vegetables I had in the fridge, along with a simple lemon vinaigrette. Arrugula makes an interesting addition to a to a turkey sandwich, as well as a delicious substitute for basil when making pesto.
- juice of two lemons
- 4 teaspoons honey
- 1 teaspoon dijon mustard
- 4 tablespoons olive oil
- kosher salt and fresh ground pepper
1. Whisk first four ingredients in a medium bowl until well blended. Add salt and pepper to taste.
2. Leftover vinaigrette can be stored in the refrigerator for ten days.
