Arugula Salad with Pinot Noir Vinaigrette
YIELDS: 4 Servings
PREP TIME: 10 minutes
TOTAL TIME: 10 minutes
CALORIES: 200
Ingredients:
Directions:
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.
