Arugula Salad With Lemon & Truffle Oil Dressing - cooking recipe

Ingredients

4 cups baby arugula
1/4 cup shaved parmigiano-reggiano cheese
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice (about half a lemon, squeezed)
1 1/2 teaspoons truffle oil
1 pinch sea salt
fresh ground black pepper
sliced pear (optional)
1/4 cup toasted walnuts (optional)
soft-poached egg (optional)

Preparation

Put the baby arugula into a large bowl.
Squeeze half a lemon over the arugula and add the zest.
Toss the shaved cheese on top of the arugula. If you're adding pears, put that in the bowl now.
If you're adding toasted walnuts, toss those on top as well.
Drizzle everything in the bowl with truffle oil.
Sprinkle a pinch of sea salt across the top and crack some black pepper across the whole bowl to taste.
Mix all those lovely things together.
Pile your delicious salad on plates. If you've poached eggs, place these on top of each serving of the salad (this tastes delicious when you break the yolk and eat it mixed in with your salad. Sounds weird, but it's good!