Arugula Salad with Lemon and Olive Oil
1 4.5 ounce container Bowery Arugula
1/2 cup olive oil
1/4 cup freshly squeezed lemon juice
1 teaspoon honey
Kosher salt, freshly ground black pepper
1 ounce parmesan, thinly shaved with a vegetable peeler
Whisk olive oil, lemon juice, honey, 3/4 teaspoon salt and 1/8 teaspoon pepper together in a small bowl. Drizzle over arugula and top with shaved parmesan and additional pepper if desired.
Do ahead: Lemon vinaigrette can be made 1 day ahead, just store in an air tight container and chill.
Recipe developed by Rick Martinez for Bowery Farming.