Check out this yummy recipe for Lime Dressed Arugula and Herb Infused Oil from Wild Thyme​ with chef, Allison Davis!

Lime Dressed Arugula 

1 lb of arugula greens

2-3 limes, juiced

2 TBSP olive oil

1/2 cup parmesan cheese

Add all the ingredients together and toss to evenly coat the arugula greens. Season with salt and pepper to taste.

Herb Infused Oil 

• 4 to 5 fresh rosemary sprigs
• 3 to 4 garlic cloves
• 2 cups olive oil, I used extra virgin

Directions :

Wash the rosemary springs and dry them completely.

Pour the oil in a saucepan and bring to heat. It should take about 2 minutes. Make sure that you do not boil it.

Now add the crushed garlic or minced garlic and let it cook for about 2 to 3 minutes in medium heat

Switch off the heat and add rosemary to the oil.

Let it cool completely.

Use a clean dry bottle to store the oil . You can either strain the oil or leave the herbs in. It’s extremely important to discard the garlic.

You need to refrigerate this infused oil as we used garlic.

Enjoy your infused oil!

Please note: 

Storage: Any infused oil should’t be stored for too long. Specially if you using garlic.Couldn’t find on the internet an exact storage duration. I would say make in small quantity and don’t store more than 2 to 3 weeks max and that is what I have been following.