Arugula, Pine Nuts And Parmesan Salad - cooking recipe

Ingredients

6 cups leafy arugula
1/4 cup toasted pine nuts
1/4 cup raisins
1/2 cup shaved parmigiano-reggiano cheese
Dijon mustard vinaigrette (makes 1/3 cup)
1/2 shallot, roughly chopped
1 tablespoon Dijon mustard
2 teaspoons cider vinegar
1/4 cup olive oil
1 teaspoon sugar
1/2 lemon, juice of
kosher salt & freshly ground black pepper

Preparation

Make the vinaigrette first. Combine the ingredients in a blender. Blend until emulsified and frothy.
Toss salad ingredients together and dress with Dijon mustard vinaigrette. Serve immediately.