Dinner, part 1

[legalmoose]

Arugula and Mushroom Salad with Lemon Vinaigrette

1/4 cup extra-virgin olive oil
2 Tablespoons fresh lemon juice (from ½ large lemon)
½ teaspoon sugar
1/4 teaspoon freshly grated lemon peel
1 clove garlic, finely chopped
salt and fresh ground black pepper, to taste
6 cups arugula leaves, washed and dried
2 cups sliced fresh white mushrooms

1. Zest the lemon to get the peel.
2. Juice the lemon for the fresh lemon juice.
3. In a large bowl, whisk together the oil, lemon juice, sugar lemon peel., garlic, salt and pepper until well blended. Let set for a few minutes to allow the sugar to disolve.
4. Whisk the dressing again and add the arugula and mushrooms. Toss well, serve immediately.

Note: If you don't have a lemon zester or juicer, substitute frozen lemon juice (thawed) or that ReaLemon stuff.