Lemon Arugula Salad Recipe with Parmesan Cheese

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

subheading: For the salad:

4 cups arugula, washed

1 cup cherry tomatoes, halved

½ cup pine nuts, toasted

¼ cup shaved Parmesan cheese

¼ cup of Parmesan cheese, cut into thin slices

subheading: For the dressing:

2 Tablespoons extra virgin olive oil

2 Tablespoons lemon juice

1 ½ teaspoons honey {or natural sweetener}

3 garlic cloves, minced

¼ teaspoon sea salt

⅛ teaspoon black pepper

Directions at acedarspoon.com

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