Monday, March 4, 2019

Stone-Ground Mustard Vinaigrette on Arugula Salad

A tart, tangy, mustardy vinaigrette perfect for any salad or as a marinade. Salad Serves 4

Stone-Ground Vinaigrette:
3/4 cup of olive oil
1/4 cup of pinot grigio vinegar (or any white wine vinegar will do)
1 tablespoon shallots, chopped 
1 tablespoon minced garlic 
1 heaping tablespoon of stone ground mustard
1 tablespoon of pure maple syrup (optional)
1 teaspoon dried rosemary 
salt & pepper to taste

Arugula Salad:
5 oz arugula leaves, rinsed and stemmed 
2 oz Parmigiano-Reggiano cheese, shaved into thin ribbons 
Lemon wedges, for serving (optional)


In a bowl whisk together the vinegar, shallots, garlic, mustard, rosemary and the maple syrup, if using. Gradually whisk in the oil, season with salt and pepper, to taste. To serve: in a serving dish add in the arugula, then pour in the vinaigrette and toss. Top with the shaved cheese and garnish with lemon wedges, if using. Yum Yum! 

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