*image from food network
2 Tablespoons freshly squeezed lemon juice and lemon rind
2 teaspoons Dijon mustard - to help emulsify the dressing
Kosher salt and freshly ground pepper
White truffle olive oil to drizzle
6 Tablespoons Arbequina Extra Virgin olive Oil
5 ounces Arugula or Brussels sprouts shredded
1/3 cup marcona almonds or slivered almonds
Golden raisins - optional
Parmesan cheese - grated or shaved
Whisk together the lemon juice and rind, mustard, salt and pepper. Whisk in the olive oil.
Add the arugula, almonds, raisins and toss to coat. Transfer to a serving platter and drizzle with white truffle oil and shaved Parmesan.
*recipe adaped from Food Network Tiffani Thiessen