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

Serves 4

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.




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