Arrugula Salad with Lemon Vinaigrette



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.

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