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Arugula salad with Parmesan and pine nuts

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Ingredients for 3 servings:

  • 125 g arugula
  • 75 g Parmesan, grated
  • 50 g pine nuts
  • 20 ml balsamic vinegar
  • 10 ml olive oil
  • salt and pepper
  • 1 pinch(s) of sugar

Instructions

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

appetizer

Wash the arugula and cut it into bite-sized pieces. Add the olive oil, balsamic vinegar, salt, pepper, a little sugar, and Parmesan cheese, and mix well. Gently toast the pine nuts in a dry pan and then sprinkle them over the prepared salad. Double the amount can also be prepared as a main course. Serve with warm strips of Parma ham or roasted turkey, for example, and a fresh garlic or herb baguette.

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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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