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Arugula and basil salad with pine nuts and Parmesan

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Ingredients for 4 servings:

  • 300 g arugula
  • 200 g basil
  • 1 tbsp balsamic vinegar, lighter
  • 6 tbsp olive oil
  • 1 clove(s) garlic
  • 1 tbsp forest honey
  • 50 g pine nuts
  • 50 g Parmesan cheese
  • e.g. salt and pepper

Instructions

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

Wash and trim the arugula leaves, and spin them dry. Mix them with the basil leaves. Whisk together the balsamic vinegar, oil, and honey. Season with salt and pepper at the end, and press in the garlic clove. Stir thoroughly again with the whisk. Toast the pine nuts in a pan. Mix the arugula and basil with the dressing, sprinkle the pine nuts on top, and finely grate Parmesan cheese over the salad using a vegetable peeler. The salad should be “green”—but if you want a splash of color, you can stir in diced tomatoes (peel, seed, and dice the tomatoes).

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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.

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