Five-Minute One-Bowl Arugula Salad

 

1 large lemon

3 T. extra-virgin olive oil

1 tsp. honey

3-4 cups fresh arugula

kosher salt

 

Slice the lemon into very thin rounds. Remove and discard all the seeds. Pick up the slices, a few at a time, and squeeze them over a large bowl to collect the juice. Then finely chop all the juiced lemon slices (including the rind) and add them to the bowl. Whisk the olive oil into the lemon juice in the bowl. Drizzle the honey around the sides of he bowl – do not mix it in. Add the arugula and pinch of salt and toss to coat it with the lemon-studded dressing, catching some of the honey on he leaves. Serve immediately.