Arugula Tips and Recipes

Arugula with shaved parmesan and balsamic viniagrette

½ lb arugula, washed and dried
2 oz. shaved parmesan cheese
½ cup olive oil
½ cup canola oil
4 tbs. balsamic vinegar
1 tbs. dijon mustard
1 large garlic clove
¼ cup water
1 tsp. salt
¼ c. toasted pecans (optional)
1 medium pear, finely sliced (optional)

Combine the oils, vinegar, mustard, garlic, water and salt in a blender or food processor and blend until smooth. Toss the arugula with desired amount of dressing. Garnish with the shaved parmesan and other ingredients if using. Serve immediately, serves 4. Any remaining dressing can be stored in the refrigerator for about 2 weeks.