One of my favorite “go-to” salads is arugula with lemon vinaigrette. I like it with an omelet for brunch or with a roast chicken for dinner. The arugula gives it that peppery bite, the lemon gives it that tang I love, and the Dijon pulls it all together. Here is how I make the dressing.
Squeeze a fresh lemon to give you 2 tablespoons of fresh juice. Add the juice to a bowl along with a teaspoon of Dijon mustard. Add a few healthy pinches of salt and a pinch of pepper. To all the above slowing whisk in a quarter of a cup of the best extra virgin olive oil you have. Since this has so few ingredients, the fresh lemon juice and the really good olive oil are key. That is it! Toss with the arugula right before you are ready to serve.