Arugula Salad with White Wine Vinaigrette

Serves 4

• 1 (5-ounce size) package arugula
• White wine vinaigrette (recipe to follow)
• 1 avocado, medium dice
• ½ cup canned cannellini beans, drained and rinsed
• ½ cup cherry tomatoes, halved
• ¼ cup shaved Parmesan cheese, plus more for garnish
• Black pepper as needed, for garnish

White Wine Vinaigrette

• 1½ tablespoons honey
• 1 tablespoon vinegar
• ¼ cup olive oil
• 1 teaspoon mustard
• ¼ teaspoon black pepper
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 tablespoon finely chopped dill

In a blender or glass measuring cup, combine the honey, vinegar, oil, mustard, pepper, lemon juice, and garlic. Using an immersion or stand blender emulsify all the ingredients. Mix in chopped dill. 
Toss arugula in the dressing to coat, using as much or as little as you desire. Sprinkle with Parmesan cheese and toss again.
On a large plate, alternately layer arugula with remaining ingredients. Garnish with additional Parmesan and black pepper, and serve.
Keep dressing refrigerated after use. Can be kept for 1 week under refrigeration. Some natural separation may occur over time but can be re-emulsified if necessary.
RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM