Arugula Salad with Lemon Parmesan Vinaigrette

• 13 cup parmesan, parmigiano-reggiano cheese, grated
• 4 tablespoons olive oil, extra-virgin
• 2 tablespoons lemon juice freshly squeezed, or to taste
• 1 1/4 teaspoons lemon zest freshly grated
• 5 cups arugula (roquette) well rinsed and dried, packed
• 1 cup cherry tomatoes halved
• 1 x parmesan, parmigiano-reggiano cheese, grated shaved, for garnish, optional

1. Combine parmesan, olive oil, lemon juice and zest in a food processor and blend until smooth.
2. In a large salad bowl, toss the dressing with the arugula and tomatoes until evenly coated.
3. Divide the salad among four serving plates and serve with shaved parmesan on top if desired.

parmesan, olive oil, lemon juice freshly squeezed, lemon zest freshly, arugula, tomatoes, parmesan

Taken from recipeland.com/recipe/v/arugula-salad-lemon-parmesan-vi-51503 (may not work)