By now it’s pretty clear that I have a love for shallots. I also have a huge love for arugula. It’s almost a side to anything I eat and doesn’t matter what cuisine it is.
It’s super simple salad but it’s a party in your mouth fo sho.
Ingredients
For the vinaigrette:
- 1/2 cup olive oil or avocado oil
- 1 lemon
- 1 clove garlic
- crack black pepper
- salt
For the salad:
- arugula (one bag)
- 1 to 2 medium to small shallots
- goat cheese or feta or parmesan
Directions
- In a mason jar or a jam jar add in oil, juice of one lemon, grate in the garlic with a good pinch crack black pepper and salt to taste. And shake it, shake it, shake it like a Polaroid picture! Hey ya! {You get the picture ;)}
- For the shallots I’d strongly suggest using a mandoline slicer at it’s thinnest setting — since shallots does have a smack yo in the face effect — so eating a big piece might take over your palate.
- Crumble in your goat cheese and add vinaigrette (however much you want save the rest) and give a tossy toss.
