This simple arugula salad features a zesty lemon vinaigrette, toasted almonds, and Parmesan. It comes together quickly and is perfect as a side salad with dinner.
To make toasted almonds: Heat a large skillet over medium heat. Once hot, add slivered almonds. Cook for 3-4 minutes, stirring occasionally, until golden and aromatic.
To make the vinaigrette: To a small jar or mixing bowl add the olive oil, lemon juice, white wine vinegar, lemon zest, honey, Dijon mustard, salt. If using a jar, place the lid on tightly and shake to combine. If using a bowl, whisk the vinaigrette until well combined.
Add the arugula to a large serving bowl. Drizzle the lemon vinaigrette on top, tossing with tongs or salad servers to combine. Top with the toasted almonds and freshly grated Parmesan.
Garnish with a few cracks of black pepper. The salad is best enjoyed immediately. Enjoy!
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Notes
Slivered almonds are peeled and sliced almonds. An equal amount of regular almonds or chopped almonds works.
Make-ahead options: The lemon vinaigrette can be made 2-3 days in advance. Keep refrigerated until ready to use.