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Basil and rocket salad with honey dressing and pine nuts

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Ingredients for 4 servings:

  • 300 g fresh basil
  • 500 g arugula, fresh
  • some garlic, freshly chopped
  • 3 tbsp honey (wildflower honey)
  • 3 tbsp Balsamic vinegar bianco
  • 3 tbsp olive oil
  • Salt
  • Lemon pepper
  • 50 g pine nuts
  • 100 g fresh Parmesan cheese

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Super quick to prepare, absolutely delicious!

Tear and wash the basil, tear and wash the arugula, and finely chop the garlic. Place everything in a bowl and mix well. Combine the honey, balsamic vinegar, and oil. Season with salt and pepper. Drizzle over the salad and toss to combine. Toast the pine nuts in a pan (careful, they brown quickly) and add to the salad. Finish by grating the Parmesan cheese over the top (I always do this with a cheese grater). If you like, you can also serve some shrimp on the side.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Basil and rocket salad with honey dressing and pine nuts

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