Baby Spinach Salad With Lemon And Parmesan - cooking recipe

Ingredients

1 tablespoon fresh lemon juice
2 1/2 tablespoons extra virgin olive oil
1 garlic clove, halved
6 ounces very fresh Baby Spinach
1 chunk parmesan cheese
1 teaspoon coarse salt (I used Kosher salt)
fresh ground black pepper

Preparation

Place the lemon juice in a small bowl; whisking constantly, slowly add the oil in a steady stream, whisking until the vinaigrette is creamy; set aside.
Rub the inside of a large bowl with the cut sides of the garlic halves; add the spinach; drizzle with the reserved lemon vinaigrette; toss gently to coat.
Divide the salad among 4 plates.
Shave the cheese in wide sheets over each salad with a vegetable peeler.
Season with salt and pepper and serve.