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 (try with our Snowflake Salt!)
• 3 tablespoons Lemon Pasolivo olive oil
• Parmesan shavings
• Pears, sliced
Wash the arugula. Blend lemon juice, salt, Pasolivo Lemon Oil and toss with arugula and pears. Top with parmesan shavings.