Perfect as a side dish with dinner, or a light lunch.
Ingredients
| 2 bunches arugula | Freshly ground black pepper, to taste |
| 1 Tbsp. balsamic vinegar | ¼ c. toasted pine nuts |
| 1 Tbsp. red wine vinegar | Parmesan cheese |
| 5 Tbsp. extra-virgin olive oil | ½ red onion, sliced (optional) |
| Kosher salt, to taste |
Preparation
1. Wash and spin dry the arugula. Reserve in salad bowl.
2. Make the vinaigrette by combining the vinegars and olive oil and whisking to emulsify. Season the greens with salt and pepper and toss gently with the vinaigrette.
4. Lightly toast pine nuts on a baking sheet in a 250 degree oven for 10 minutes. Watch closely. Add toasted pine nuts to greens.
5. Divide the salad among four plates. With your vegetable peeler, make long shavings of Parmesan and arrange on top of each salad. Add sliced onion, if desired. Drizzle a little balsamic vinegar over the cheese.
Serves 4
This recipe is reprinted with permission from The Harvest Eating Cookbook by Keith Snow, Running Press, 2009.
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