Arugula Salad with Shaved Parmesan and Balsamic Vinaigrette

1. 1

   In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved.

2. 2

   While continuing to whisk, add the olive oil in a thin, steady stream until emulsified.

3. 3

   Taste and adjust the seasoning, if necessary.

4. 4

   Place the arugula in a large salad bowl and toss with some of the vinaigrette.

5. 5

   Divide the salad among serving plates and garnish with shaved Parmesan.

6. 6

   Serve immediately.

7. 7

   Cook's Note: This recipe makes approximately 3/4 cup Balsamic Vinaigrette.

8. 8

   Any remaining vinaigrette will keep for up to 2 weeks stored in a non-reactive container in the refrigerator.

* Per serving · 4 servings · Values may vary.

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