Recipe courtesy of Williams-Sonoma Kitchen.
Serve this sprightly salad alongside our Frittata with Zucchini and Goat Cheese (see related recipe in “Entrees”).
Ingredients
- 1 garlic clove, minced to a paste
- Pinch of lemon zest
- Juice of 1/2 lemon
- Pinch of dry mustard
- 1 tablespoon white wine vinegar
- Pinch of sugar
- 1/2 teaspoon salt, plus more, to taste
- Freshly ground pepper, to taste
- 3 tablespoons olive oil
- 5 ounces arugula
Preparation
- 1 In a small bowl, whisk together the garlic, lemon zest, lemon juice, mustard, vinegar, sugar, the 1/2 teaspoon salt and pepper. Slowly drizzle in the olive oil, whisking constantly. Adjust the seasonings with salt.
- 2 In a salad bowl, combine the arugula and the vinaigrette and toss well. Serve immediately.
- 3 Serves 8 to 10.
