Oh So Simple Arugula Salad

Here is a salad that you will want to eat everyday, maybe twice a day. It is simply delicious. Arugula, sharp Parmigiano-Reggiano, toasted sunflower seeds, and a good vinaigrette make it irresistible. It goes with any meal or can be its own meal if you add a protein. Try it with a poached egg and the Ruby Red Beet soup from last week.

Simple is delicious.

This salad is about simplicity and peppery flavors. Arugula and Parmigiano-Reggiano bring the peppery goodness. The toasted sunflower seeds add a nutty note to round the salad out. And the vinaigrette adds the final savory punch.

This recipe makes enough for four side salads or two large salads. Get started by gathering the ingredients and following the instructions below.

• 3 tablespoon champagne vinegar or white wine vinegar

• 1-2 tablespoons finely diced shallots (I like lots of shallots so I use 2 tablespoons)

• 1/2 cup olive oil

• 1 1/2 tablespoons dijon mustard

• 1 teaspoon honey

• 1/2 teaspoon kosher salt

• 1/2 teaspoon fresh ground pepper

• 7 ounces baby arugula

• 1/3 cup coarsely grated Parmigiano-Reggiano cheese

• 1/2 cup toasted sunflower seeds, unsalted if possible

Make the vinaigrette. Place the shallots and vinegar in a jar with a lid and set aside for 10-15 minutes. Add the olive oil, dijon, honey, salt, and pepper and stir until combined well. Set aside and prepare the salad.

Place the arugula in a large salad bowl. Sprinkle the Parmigiano-Reggiano cheese over the greens and sprinkle in the sunflower seeds. Add a 1/4 of the vinaigrette and a few grinds of fresh ground pepper over the salad. Toss well to combine and to coat the greens. Taste and add additional dressing if you like it more heavily dressed.

Serve immediately.