Arugula & Lemon Salad with Parmesan & Pears
This is a salad workhorse. You can swap ingredients, replacing pears with avocados or fennel. Using the lemon oil and the lemon juice together is not redundant: the Pasolivo Lemon olive oil is made with the oil from lemon peels, and the juice adds tang and acidity.
3 ounces baby arugula (6 cups)
1 teaspoon fresh lemon juice
1/8 teaspoon salt
3 tablespoons Pasolivo Lemon olive oil
Wash the arugula. Mix lemon juice, salt, Pasolivo Lemon olive oil and toss with arugula and pears. Top with parmesan shavings.