Gastronomer

This salad is deceptively simple but packs a punch in flavor.  While I must confess to being no much of a salad eater I find this delightful combination a staple in my ever rotating menu.

 

Ingredients

 

1/3 cup freshly grated Parmesan cheese

5 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice1 teaspoon finely grated lemon peel

4 cups (packed) baby arugula

1 cup halved cherry tomatoes

 

Instructions

 

Blend the cheese, oil, lemon juice and zest in processor.

Season dressing with salt and pepper.TT(To taste)

Transfer to bowl.

Cover; chill up to 3 days.

Combine arugula and tomatoes in large bowl.

Toss with enough dressing to coat.