Rockin' Rocket Salad
Everyone will love this salad with an easy to make tart lemon vinaigrette paired with peppery arugula and sharp Parmesan cheese. A true feast for your tastebuds!
Ingredients
- ¼ cup pumpkin seeds, roasted
- ½ medium shallot, finely minced
- 2 lemons, juiced
- ⅓ cup extra virgin olive oil
- 1 tsp dijon mustard
- ½ tsp kosher salt
- 4 cups fresh baby arugula leaves
- 2 oz Parmesan cheese, shavings
- ½ tsp freshly cracked black pepper
Instructions
- Place pumpkin seeds in a skillet and toast them over medium heat until lightly toasted, about 2-3 minutes. Seeds will make popping sounds as they roast in the pan. Remove from heat and set aside until cooled.
- Finely mince shallot.
- In a bowl or jar combine minced shallot, lemon juice, olive oil, dijon mustard, and salt. Whisk or shake until well combined.
- Place arugula in a large bowl.
- Top with dressing and toss until all the leaves are lightly coated with dressing.
- Top with toasted pumpkin seeds, shaved Parmesan cheese and freshly cracked black pepper to serve.