Arugula with Shallot Mustard Vinaigrette
Method:
Mince the shallot and garlic. Finely grate the zest of the lemon and squeeze its juice. In a medium bowl, whisk together the Dijon mustard, salt, pepper, shallot, garlic, lemon zest and lemon juice. While whisking steadily, slowly stream in the olive oil until the dressing is smooth and emulsified. Taste and adjust the seasoning with more salt and pepper. Spoon about half the dressing over the arugula and toss to combine. Store leftover dressing in an airtight container in the fridge for up to 5 days.
Ingredients:
- dijon mustard 1 (tbsp)
- salt 1 (tsp)
- black pepper 0.5 (tsp)
- shallot 1 (pieces)
- garlic 1 (cloves)
- lemon 1 (pieces)
- olive oil 120 (ml)
- rocket 142 (g)