Arugula Salad Recipe

Make the dressing

In a small bowl or jar, combine the lemon juice, honey, Dijon mustard, minced shallot (if using), and vinegar (if using). Whisk or shake to blend until honey is dissolved and mustard is incorporated.

Slowly stream in the extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) to emulsify the dressing into a smooth, slightly thickened vinaigrette.

Season the vinaigrette with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Taste and adjust: add up to 1/2 tsp more honey if you prefer sweeter, or more lemon juice for brightness. Set aside at room temperature.

Toast the pine nuts: place pine nuts in a small dry skillet over medium heat. Shake the pan or stir constantly for 2–4 minutes until fragrant and lightly golden. Transfer to a plate immediately to stop browning.

Prepare the arugula: if necessary, rinse the arugula in cold water and spin or pat dry thoroughly. Transfer 5 cups of dry arugula to a large salad bowl.

Add the cherry tomatoes (1 cup, halved) to the bowl with the arugula.

Dress the salad: drizzle about 2 tablespoons of the prepared lemon-honey vinaigrette over the arugula and tomatoes. Toss gently and taste. Add more dressing, 1 tablespoon at a time, until greens are lightly coated but not soggy (typically 2–3 tbsp total).

Season the tossed salad with 1/2 teaspoon coarse sea salt and 1/4 teaspoon freshly ground black pepper, or to taste. Toss again lightly to distribute seasoning.

Finish and serve: transfer or leave in bowl and sprinkle the toasted pine nuts over the top, then scatter shaved Parmesan (about 1 cup) over the salad. Serve immediately so arugula stays crisp.