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
Directions
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.















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By amyalternate_76...
irvine, CA
on December 26, 2011
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Nice dressing, nice and simple. I added pine nuts, worked well.
By kazf67
miramar, 43
on November 23, 2011
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The best salad ever made, all my friends gave compliments...
By jmg123
on November 20, 2011
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Delicious! I use this vinaigrette every time I make salad, its just that good. My boyfriend loves it, and we have received many compliments on this dressing from our friends :
Read all 33 reviews