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Ingredients For the Dressing: 1 teaspoon fresh lemon zest 2 tablespoons fresh lemon juice (juice of ½ of a large lemon) 3 tablespoons extra-virgin olive oil 1 teaspoon pure honey ½ teaspoon Dijon mustard ¼ teaspoon fine salt Pinch of pepper For the Salad: 1 (5-ounce) bag or carton fresh arugula 2 medium carrots, shaved into ribbons or shredded (about 1 cup) 1 small shallot, thinly sliced (¼ cup) 1 small pack (0.5 oz) fresh basil leaves, torn or roughly chopped ½ cup shaved Parmesan cheese, plus more for garnish (omit for dairy-free) ⅓ cup toasted sliced almonds Instructions In a small bowl or jar with a tight fitting lid, combine all of the dressing ingredients

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