Recipe courtesy of Tiffani Thiessen
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Arugula Salad with White Truffle Oil, Marcona Almonds and Shaved Parmesan
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil.

Add the arugula, almonds and raisins and toss gently to coat. Transfer to a serving platter. Drizzle with the truffle oil, scatter the Parmesan on top and serve.

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