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Ingredients

Shallot vinaigrette:

• 2/3 cup (4 glugs) extra-virgin olive oil
• 1 small shallot, minced
• 3 tablespoons (3 splashes) red wine vinegar
• 1 pound arugula greens, 2 bunches, washed and trimmed of stems
• Coarse salt and black pepper
• .

Crostini:

• 12 slices baguette, 1/2-inch thick, day old bread works too
• 1/3 cup shallot oil
• 2 tablespoons fresh herbs such as thyme, rosemary, parsley (dry herbs work too), chopped
• Freshly ground black pepper
• 1/2 cup grated Parmigiano-Reggiano

Description

Food Network Invites You To Try This Arugula Salad With Shallot Vinaigrette And Crostini Recipe From Rachael Ray.

Food Network