| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 tablespoons champagne vinegar
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon minced garlic
- 1 extra-large egg yolk, at room temperature
- Kosher salt and freshly ground black pepper
- 1/4 cup good olive oil
- 6 ounces baby arugula or mesclun mix
Instructions
- In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, 1/2 teaspoon salt, and 1/8 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Place the greens in a serving bowl and toss them with enough dressing to moisten. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 148 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 54 mg |
| Sodium | 157 mg |
Reviews
Great salad. A little dressing goes a long way!