Ingredients

1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
Freshly ground black pepper
1 clove garlic, peeled and smashed on a cutting board with the side of a knife, or more to taste
1/2 cup extra-virgin olive oil
12 ounces fresh arugula, washed and dried
2 ounces shaved Parmesan

Instructions

In a small stainless steel or glass bowl, whisk
together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved. While
continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the
seasoning, if necessary.

Place the arugula in a large salad bowl and toss with some of the vinaigrette. Divide the salad among serving

plates and garnish with shaved Parmesan. Serve immediately.

Cook's Note: This recipe makes approximately 3/4 cup Balsamic Vinaigrette. Any remaining vinaigrette will keep
for up to 2 weeks stored in a non-reactive container in the refrigerator.