Who knew a simple salad could be so delicious? The tenderness of the pea shoots perfectly balanced the bitterness of the young arugula. I threw in some parmesan and some cherry tomatoes, too, just because.
This balsamic dressing is thicker than I'd normally make, but then it clung nicely to each individual leaf. Be sure to use your hands to gently work it into the salad.
2 tablespoons balsamic vinegar (aged)
2 tablespoons olive oil
1/2 tablespoon stone ground mustard
1 tablespoon honey
1/4 teaspoon kosher salt
Fresh ground pepper
Add all except olive oil into a bowl. Mix, then whisk in olive oil slowly to emulsify.