Arugula Salad with Toasted Almonds

Ingredients

½ cup tablespoons sliced almonds 
2 tablespoons minced red onion
½ teaspoon salt
½ teaspoon ground black pepper 
1 teaspoon dijon mustard
2 teaspoon lemon juice
2 tablespoon extra-virgin olive oil
½ pound arugula 
¼ cup shaved parmesan, more to taste 
Salt and black pepper to taste

Directions

1. On a skillet over medium heat, toast the almonds, stirring frequently for 5-8 minutes. Once the almonds are slightly golden, remove from heat and set aside to cool in the skillet. 

2. In a large bowl, whisk together the onion, salt, pepper, mustard, lemon juice, and oil. Toss in the arugula to coat well. Top with the almonds and parmesan cheese. Taste and adjust with additional parmesan cheese, salt and pepper.

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Quick Tips

• Arugula is a cousin of the kale, cabbage and broccoli family.

• Typically, the baby version is used in salads and has a peppery flavor. Adult arugula plants with large leaves tend to be more bitter and used in heat cooking.

• Arugula is a good source of Vitamin A and K.