Arugula Salad With Lemon Parmesan Dressing

Ingredients

• 13 cup parmesan
• parmigiano-reggiano cheese
• grated freshly
• 5 tablespoons olive oil
• extra-virgin
• 2 tablespoons lemon juice fresh
• 1 teaspoon lemon peel
• finely grated
• 4 cups arugula (roquette) baby
• 1 cup cherry tomatoes halved

Instructions

1. Blend first 4 ingredients in processor.
2. Season dressing with salt and pepper.
3. Transfer to bowl.
4. Cover; chill up to 3 days.
5. Combine arugula and tomatoes in large bowl.
6. Toss with enough dressing to coat.