Lemon Dressing for Arugula Salad

Lemon Dressing for Arugula Salad
This is a simple salad, but don't let that deceive you.  It is absolutely out of this world!

Fresh local arugula from a Lowcountry sustainable farm, washed and spun dry, about 8-12 oz

1 organic lemon, juiced (about 2 tablespoons) plus 1/2 teaspoon zest (available locally from Yahveh Farm)

1/4 cup high quality extra-virgin olive oil

Sea salt or kosher salt (coarse) to taste (start with 1/4 teaspoon)

Freshly ground black pepper to taste

In a medium size glass bowl, add lemon juice and zest. Slowly whisk in olive oil. Season with salt and pepper. Add arugula and toss to coat. Serve right away.  Toppings are great with this salad - LOCAL shrimp or fish, cheese from Anita Cox,  leftover pastas, pastured chicken, a fried egg, pecans, roasted vegetables,  the possibilities are endless.