Arugula and Shallot Salad

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Ingredients

  • 2 Tbsp Sherry vinegar
  • 1 Tbsp finely chopped shallots
  • 1 Tbsp fresh lemon juice
  • 1 clove garlic minced
  • 4 Tbsp extra-virgin olive oil
  • Sea salt
  • 4 cups (lightly packed; about 4 ounces) wild baby arugula

 

 

 

Cooking Instructions

Whisk the vinegar shallots lemon juice and garlic in a medium bowl. Gradually whisk in the oil to blend well. Season the vinaigrette to taste with salt.

Toss the arugula in a large bowl with enough vinaigrette to coat lightly. Mound the salad on plates and serve.

 

 

 

SOURCE: AOL food

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