Arugula salad with date tomatoes, pine nuts and Parmiggiano

Ingredients for 2 servings:

• 250 g rocket, cleaned and washed
• 200 g tomatoes (date tomatoes or cherry tomatoes)
• 75 g pine nuts
• 80 g cheese (Parmiggiano) or more to taste
• 3 tbsp rapeseed oil
• 3 tbsp Balsamic vinegar, white
• 1 tsp mustard
• 1 ½ tsp honey
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 tsp water or cream, optionally

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with white balsamic dressing

So simple, yet incredibly delicious! Clean and wash the arugula salad. Toast the pine nuts in a pan without fat or oil. Wash and halve the cherry tomatoes. Coarsely grate or shave the Parmigiano. Place the lettuce and cherry tomatoes in a bowl. For the dressing, whisk together the rapeseed oil, white balsamic vinegar, honey, mustard, salt, and pepper, and adjust to taste with water or cream. Toss the lettuce and tomatoes with the dressing and serve on plates. Sprinkle with the pine nuts and cheese. We don’t need a side dish, but a good piece of toasted ciabatta would certainly go well with it.