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By submitting this form, you consent to receive emails from Cozy Peach Kitchen Arugula Salad with Lemon Vinaigrette Ingredients Arugula Salad cup slivered almonds see note #1 5 ounces arugula ~5 handfuls cup shredded Parmesan adjust to taste freshly ground black pepper to taste Lemon Vinaigrette 1 small shallot thinly sliced cup extra virgin olive oil cup lemon juice from ~2 large lemons 1 tablespoon white wine vinegar 1 tablespoon lemon zest from ~1 lemon 1 teaspoon honey or agave syrup 1 teaspoon Dijon mustard teaspoon table salt Instructions To make toasted almonds: Heat a large skillet over medium heat

Just switch up your accessories, and you're good to go

Pink Ties A soft, modern pairing

Here we use a 1:2 ratio of fresh lemon juice to olive oil