Description
Arugula, cranberries, and parmesan tossed in a honey vinaigrette—a simple, elegant salad that’s perfect as a side or main dish.
Ingredients
Units Scale
- 150 g arugula
- 1/2 cup dried cranberries
- 1/2 cup shaved parmesan
- Dressing
- 1/4 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- salt, to taste
- freshly ground black pepper, to taste
Instructions
- In a small mixing bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper. Chill the dressing in the refrigerator for 15 minutes to let the flavours meld.
- In a large bowl, toss the arugula with about two-thirds of the dressing, ensuring the leaves are lightly coated.
- On a serving platter or individual plates, layer half of the dressed arugula, followed by half of the cranberries and half of the parmesan. Repeat the layers with the remaining ingredients.
- Drizzle the remaining dressing over the top and serve immediately.