Ingredients
1 tablespoon extra virgin olive oil
Salt and pepper to taste
2 tablespoons champagne vinegar
1 shallot, thinly sliced
3 cups baby arugula
1/4 cup pecans
In a large bowl, add champagne vinegar, shallot, salt and pepper, and whisk in some extra virgin olive oil. Add Baby Arugula and crushed, toasted pecans. Toss at the last minute.
