Bon Appetit'S Arugula Salad With Lemon-Parmesan Dressing

• Lemon-Parmesan Dressing
• 1/3 cup freshly grated parmesan cheese (asiago, reggiano, etc. can replace Parmesan if you wish)
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice (*fresh*!)
• 1 teaspoon finely grated lemon peel
• Salad
• 4 cups packed baby arugula (rocket)
• 1 cup halved cherry tomatoes (I omitted the tomatoes because my main dish contained them) or 2 tablespoons sun-dried tomatoes, minced (I omitted the tomatoes because my main dish contained them)
• 1 tablespoon pine nuts (my addition) or 1 tablespoon chopped walnuts, toasted (my addition)

1. Blend salad dressing ingredients in a mini food processor. Season to taste with salt and pepper. Transfer to bowl. Cover; chill up to 3 days. Bring to room temperature before tossing the dressing with the greens.
2. Combine arugula and tomatoes in large salad bowl. Toss with enough dressing to coat.
3. Garnish with pine nuts or walnuts.
4. Servings are estimated.

lemonparmesan dressing, freshly grated parmesan cheese, extravirgin olive oil, lemon juice, lemon peel, salad, arugula, tomatoes, pine nuts

Taken from www.food.com/recipe/bon-appetits-arugula-salad-with-lemon-parmesan-dressing-468155 (may not work)