Artichoke and Baby Arugula Salad with Balsamic Vinaigrette

• 1/4 cup olive oil, extra-virgin
• 1 1/2 tablespoons balsamic vinegar prefer aged
• 2 teaspoons garlic minced, about 2 cloves, or more or less to taste
• 8 each artichoke hearts oil-packed, drained, patted dry, then slices into 1/4-inch
• 8 cups arugula (roquette) leaves, prefer baby arugula
• 2 cups cherry tomatoes or grape tomatoes, halved
• 4 tablespoons kalamata olives sliced and pitted, 1/4 cup
• 3/4 cup parmesan, parmigiano-reggiano cheese, grated
• 1/4 cup chives freshly chopped, or green part of scallions

1. For the vinaigrette:
2. Whisk together olive oil, vinegar, and garlic in a small bowl.
3. Season with salt and pepper to taste.
4. For the salad:
5. Toss together arugula, artichoke hearts, olives and vinaigrette.
6. Top with tomatoes, Parmesan, and chives(or green onions).
7. Season with salt and freshly ground black pepper to taste.
8. Serve.

olive oil, balsamic vinegar, garlic, hearts oil, arugula, cherry tomatoes, olives, parmesan, chives freshly

Taken from recipeland.com/recipe/v/artichoke-baby-arugula-salad-ba-50309 (may not work)