1 cup sherry or red wine vinegar
1/4 cup finely chopped shallot, from about 2 shallots
1 bay leaf
1 sprig thyme
1/4 cup honey
1 tablespoon Dijon mustard
1/4 teaspoon fine sea salt
1/2 cup extra-virgin olive oil
9 cups baby arugula
4 ounces ricotta salata cheese
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