Arugula Salad with Parmesan, Olives, and Red Wine Vinaigrette

1. Refresh

Place the washed arugula, celery and roughly chopped fresh basil in a large bowl filled with ice-cold water. This will crisp the leaves, giving your salad a refreshing bite. Allow the greens to soak for 5 minutes. Then, lift the greens out of the water and spin in a salad spinner to dry or drain on paper towels.

2. Make the Dressing

In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, and honey, with a pinch of salt. Close the lid and shake vigorously until the dressing emulsifies and becomes a cohesive mixture. This process allows the oil and vinegar to blend together, creating a balanced and smooth dressing.

3. Dress the Salad

Transfer the dried greens to a clean, large mixing bowl. Season the mixture with a pinch of salt and a grind of black pepper. Drizzle about a third of the dressing over the greens and toss gently to coat. Sprinkle the crushed green olives and shaved Parmesan over the salad, and toss lightly to distribute. Taste the salad and adjust the seasoning if needed, adding more dressing, salt, or pepper to your preference.