Monday, June 24, 2013

Sunny Lemon Vinaigrette Dressing

I've fallen in love.
(Don't tell my husband. . .)

Our luscious garden arugula has been whispering sweet nothings in my ear as it's matured, and is finally ready to divulge its peppery, complex, tart wonderfulness!

Liberally drench a washed and dried handful of arugula with this dressing and enjoy. A few grilled shrimp atop the greens make it a meal. I love this salad.




Sunny Lemon Vinaigrette Dressing with Arugla
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 clove garlic, minced
1/2 teaspoon agave
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
2 teaspoons minced fresh oregano, chives, basil, or sassy herbs of your choice.

a big handful of Arugula, torn or cut to preferred size

Combine all in a bottle or jar and refrigerate.
Serve at room temperature.
Give it a good shake before serving.
Drizzle heartily over arugula.

Delightful with slivers of manchego cheese, feta cheese, or slivered almonds.

Happy summer love!