Arugula Salad With Pine Nuts Parmesan And Balsamic Vinaigrette
|Arugula||2 Bunch (200 gm)|
|Balsamic vinegar||1 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Extra virgin olive oil||5 Tablespoon|
|Black pepper||1 , freshly ground|
|Pine nuts||1⁄4 Cup (4 tbs), toasted|
1. Wash and spin dry the arugula. Reserve in a salad bowl.
2. Make the vinaigrette by mixing the vinegars and olive oil. Season the greens with salt and pepper and toss gently with the vinaigrette. Add the toasted pine nuts.
3. Divide the salad among four plates. With your vegetable peeler, make long shavings of Parmesan and arrange on top of the salad. Drizzle on a little extra balsamic vinegar, if you like.