Lemon Vinaigerette Dressing

I was watching an episode of Secrets of a Restaurant Chef on Food Network the other day and caught the very end of an episode where Anne made a warm arugula salad with lemon vinaigerette dressing. It looked delicious. I ended up making it tonight to go with our chicken wrapped in prosciutto. The lemony flavor juxtaposed with the peppery arugula was delicious. Heating the dressing a bit before wilting the arugula in it makes all the flavors meld together nicely too.

The ingredients presented below makes enough dressing for two large salads.

Ingredients:

1- 1/4 cup olive oil

2- 1 tsp dijon mustard

3- zest of half a lemon

4- juice of half a lemon

5- 2-3 cloves garlic, leave whole

Directions:

1- Whisk all ingredients together.

2- Heat the dressing in a pan over medium low heat until the garlic turns a light brown. Remove the garlic and discard.

3- Turn the heat to low and wilt the arugula in the dressing.

4- Serve warm with some fresh Parmigiano-Reggiano cheese and croutons.

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