You can substitute any type of fresh spring greens in this recipe, including spinach, mizuna (or any asian mix), spring mix, etc. The freshness of the salad is a perfect match for the fresh flavors of a new vintage Dry Rose.
Adapted from Tyler Florence
2 bunches of arugula, washed, dried and torn
¼ c. extra virgin olive oil
½ lemon, juiced
Salt and freshly ground black pepper to taste
A chunk of Parmesan Reggiano cheese
In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmesan over the top.