Arugula Salad with Pinot Noir Vinaigrette
YIELDS: 4 Servings
PREP TIME: 10 minutes
TOTAL TIME: 10 minutes
- 1 minced shallot
- 3 teaspoons Rocky Mountain Olive Oil Pinot Noir Wine Vinegar
- 1/4 cup of Rocky Mountain Olive Oil Frantoio Leccino Medium Extra Virgin Olive Oil
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- salt and pepper to taste
- 6 cups of arugula
- 1/4 cup toasted pine nuts
- 1/2 cup shaved parmesan
Combine the shallot, Pinot Noir Wine Vinegar, Frantoio Leccino Extra Virgin Olive Oil, mustard, honey, salt and pepper into a small mason jar and shake to combine/emulsify.
In a large bowl, toss arugula with enough of the vinaigrette to just coat the leaves.
Season with additional salt and pepper (if desired) and top with toasted pine nuts and parmesan.