3oz baby arugula leaves
4 tbsp. slivered almonds
2 tbsp. fresh squeezed lemon juice
2 tbsp. olive oil
1 tsp. maple syrup
Salt and pepper to taste
Freshly grated vegan parmesan cheese (my favorite is Violife)
Combine lemon juice, olive oil, maple syrup and salt and pepper together.
Toss arugula with mixture until leaves are well coated with dressing.
Split in half, place on two plates and sprinkle with almond slivers.
Grate vegan parmesan liberally on top and serve.