Baby Spinach Salad With Lemon And Parmesan

• 1 tablespoon fresh lemon juice
• 2 1/2 tablespoons extra virgin olive oil
• 1 garlic clove, halved
• 6 ounces very fresh Baby Spinach
• 1 chunk parmesan cheese
• 1 teaspoon coarse salt (I used Kosher salt)
• fresh ground black pepper

1. Place the lemon juice in a small bowl; whisking constantly, slowly add the oil in a steady stream, whisking until the vinaigrette is creamy; set aside.
2. Rub the inside of a large bowl with the cut sides of the garlic halves; add the spinach; drizzle with the reserved lemon vinaigrette; toss gently to coat.
3. Divide the salad among 4 plates.
4. Shave the cheese in wide sheets over each salad with a vegetable peeler.
5. Season with salt and pepper and serve.

lemon juice, extra virgin olive oil, garlic, spinach, parmesan cheese, coarse salt, fresh ground black pepper

Taken from www.food.com/recipe/baby-spinach-salad-with-lemon-and-parmesan-87617 (may not work)