Prep Time
10 minutes
Cook Time
0 minutes
Servings
10
Ingredients
1 garlic clove, minced to a paste
Pinch of lemon zest
Juice of 1/2 lemon
Pinch of dry mustard
1 Tbs. white wine vinegar
Pinch of sugar
1/2 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
3 Tbs. olive oil
5 oz. arugula
Directions
In a small bowl, whisk together the garlic, lemon zest, lemon juice, mustard, vinegar, sugar, the 1/2 tsp. salt and pepper. Slowly drizzle in the olive oil, whisking constantly. Adjust the seasonings with salt.
In a salad bowl, combine the arugula and the vinaigrette and toss well. Serve immediately. Serves 8 to 10.
Williams-Sonoma Kitchen.
Rated 5 out of
5 by
Megscooking from
Perfect salad for a Spring/Summer dinnerAll my friends love this salad when they come over. It is light and fresh tasting. I often serve it with a Frittata for brunch, but it is also good as a side salad with fish as well. Enjoy!
