Roasted Purple Cauliflower and Arugula Salad

Ingredients

• For the salad
• 1 medium head purple cauliflower, broken into florets
• 1 tablespoon olive oil
• several shakes of salt and black pepper
• 6-7 ounces fresh arugula
• For the vinaigrette:
• 2 tablespoons olive oil
• 1 1/2 tablespoons sherry vinegar
• 2 teaspoons grainy/spicy mustard
• 1 teaspoon lemon zest (about half of 1 lemon)
• 1 teaspoon lemon juice
• 2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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