Pea Shoot And Baby Arugula Salad With Meyer Lemon Vinaigrette

1. 1

   In a small bowl, whisk together the lemon juice and zest, vinegar, honey and salt and pepper. Slowly drizzle in the oil, whisking constantly to emulsify. Set aside.

2. 2

   Wash and dry the pea shoots and arugula. If you're using mature arugula, roughly chop it into bite-sized pieces. Put all of the greens in a large bowl.

3. 3

   Add about half the dressing, toss gently and taste. If necessary, add more dressing, salt and pepper. Serve immediately.

* Per serving · 4 servings · Values may vary.

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