Arugula Salad With White Truffle Oil, Marcona Almonds And Shaved Parmesan
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
47
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Lemon Juice (freshly squeezed)2 tsps
Dijon Mustard6 tbsps
Extra-Virgin Olive Oil1 cup
Golden RaisinsDirections:
1
Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil
2
Add the arugula, almonds and raisins and toss gently to coat
3
Transfer to a serving platter
4
Drizzle with the truffle oil, scatter the Parmesan on top and serve