Arugula Salad with Shallot Vinaigrette and Crostini

Deselect All

Shallot vinaigrette:

2/3 cup (4 glugs) extra-virgin olive oil

1 small shallot, minced

3 tablespoons (3 splashes) red wine vinegar

1 pound arugula greens, 2 bunches, washed and trimmed of stems

Coarse salt and black pepper

Crostini:

12 slices baguette, 1/2-inch thick, day old bread works too

1/3 cup shallot oil

2 tablespoons fresh herbs such as thyme, rosemary, parsley (dry herbs work too), chopped

Freshly ground black pepper

1/2 cup grated Parmigiano-Reggiano