From My Carolina Kitchen
4 cups fresh arugula
Good Parmesan cheese
Vinaigrette:
1 tablespoon vinegar of your choice, balsamic, red wine
Maldon sea salt
3 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
Freshly ground black pepper
Place a wedge of Parmesan cheese briefly in the freezer for about 20 minutes. In the meantime make the vinaigrette by placing the vinegar, oil, salt and Dijon mustard in a jar with a tight fitting lid, then shake well to mix. Add arugula to a large salad bowl and toss with the vinaigrette. Season with some freshly ground black pepper. Divide the tossed arugula among 4 plates and, using a rasp grater, grate the Parmesan “snow” directly on top of the each individual salad and serve right away.
From My Carolina Kitchen, serves 4, easily doubled