Arugula with Italian Plums and Parmesan

salad italy plum onion lemon juice arugula parmesan healthyish

Ignacio Mattos

8 servings

Source

Ingredients

16 Italian plums, halved, or 8 small plums, quartered

⅓ cup cocktail onions, halved,layers separated

2 Tbsp. fresh lemon juice

2 Tbsp. extra-virgin olive oil, plus more for drizzling

3 oz. arugula (about 5 cups)

Kosher salt, freshly ground pepper

3 oz. Parmesan, thinly sliced

Method

Toss plums, cocktail onions, lemon juice, and 2 Tbsp. oil in a large bowl. Add arugula, season with salt and pepper, and toss again. Transfer to a platter; top with Parmesan and drizzle with more oil.