Directions
- Prepare the vinaigrette by placing the lemon juice, shallots, dijon mustard, honey and salt and pepper in a bowl. Whisk well and leave to sit for 5 minutes.
- Slowly drizzle in the olive oil, whisking constantly until the olive oil emulsified into the mixture. Adjust for taste. Set aside.
- To a large bowl, add the mixed arugula, tomatoes, basil, demi cukes, sunflower microgreens and granola.
- Drizzle the vinaigrette, ensuring to not over dress and toss carefully.
- Serve immediately. If making ahead, do not add the granola and vinaigrette to the salad until right before serving.
