Arugula Salad with Shallot Vinaigrette

PREP TIME: 5 minutes
COOK TIME: 0 minutes

Ingredients
For the vinaigrette:
1 large shallot, peeled and finely minced
1 clove garlic, minced or grated
1 teaspoon Dijon mustard
Juice from 1/2 fresh lemon
1/2 cup red wine vinegar
2/3 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Remaining ingredients:
4 ounces baby arugula, washed and dried
2 ounces shaved parmesan

Directions
Make the vinaigrette: Add all dressing ingredients to a lidded glass jar. Cover and shake well until combined.

Add arugula and parmesan to a large mixing bowl. Drizzle with vinaigrette and toss gently. Serve immediately.