This backpocket vinaigrette comes together quickly with basic pantry ingredients. Zesty with a hint of sweetness, it pairs perfectly with the spice of Bowery Arugula.
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Ingredients
- 1/2 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon honey
- 3/4 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- Bowery Arugula, 4.0 oz
- 1 ounce parmesan, thinly shaved with a vegetable peeler
Preparation
- Whisk olive oil, lemon juice, honey, salt and pepper together in a small bowl.
- Drizzle over arugula and top with shaved parmesan and additional pepper if desired.
- Do ahead: Lemon vinaigrette can be made 1 day ahead, just store in an airtight container and chill.
Bowery Ingredients
