I love pairing a simple green salad with hearty, comfort food. That’s why this dish was a perfect side to my baked penne. It is so easy to make yet so refreshing and yummy. I was inspired to make a simple green salad after watching Rachael Ray make this shallot vinaigrette. It adds such a nice little kick to the arugula. And the crostini – who doesn’t love toasted bread with a little cheese on top?! The fresh thyme on the crostini makes a huge difference as well. A hint of lemon, citrus flavor to balance out the Parmesan cheese. I promise this will  become your go-to recipe for a quick and simple green salad! 

Recipe
Yield: 2 servings

INGREDIENTS:
1/3 cup extra virgin olive oil
1 shallot, minced or finely chopped
1 1/2 tbsp. red wine vinegar
1/3 lb. arugula
kosher salt
freshly ground black pepper
6 slices baguette, 1/4-inch thick
1 tbsp. fresh thyme leaves, chopped
4 tbsp. grated Parmesan cheese

DIRECTIONS:
1. Combine olive oil and shallots in a bowl and heat in microwave for 30 seconds. Season with a little salt and pepper and let cool for 5 minutes. Reserve half of the oil for your crostini. Use remaining half of oil and shallots for the vinaigrette by whisking in the vinegar. Set aside.
2. Place baguette slices on a baking sheet and brush with the shallot infused oil. Top with thyme and Parmesan cheese. Place under the broiler (low heat) until the cheese and bread are golden brown, about 2 to 3 minutes.
3. Pour vinaigrette over arugula and toss. Serve immediately with crostini.