1 tablespoon white wine vinegar

1 small shallot, minced (approximately 1 tablespoon)

kosher salt, as desired

freshly ground black pepper, as desired

3 tablespoons olive oil

1/4 butternut squash, tough peel/skin removed – see kitchen note

2 cups loosely packed wild arugula

2 tablespoons sliced almonds, toasted

Method:

1.   In small bowl, add white wine vinegar, shallots, salt, and pepper. Whisk to combine. While whisking, slowly incorporate olive oil until emulsified. Adjust seasoning to taste with salt and pepper and set to the side. Alternatively, add all ingredients in a mason jar with a tight fitting lid and shake until emulsified.

2.   Meanwhile, using a handheld vegetable peeler or mandolin, peel the butternut squash in long thin ribbons 1/8-inch thick and 2 – 3 inches long.

3.   In a medium salad bowl, toss arugula with salad dressing until evenly combined.

4.   In 2 serving bowls or plates, evenly divide salad and garnish with prepared butternut squash ribbons and toasted almonds.

Kitchen Note: I personally like to use a fork to help anchor the butternut squash to the cutting board as I use a vegetable peeler to peel thin ribbons in smooth strokes. When selecting butternut squash, I choose ones with a long neck which helps when making ribbons.