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Arugula with Parmesan

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Ingredients for 4 servings:

  • 30 g pine nuts
  • 125 g arugula
  • 200 g cocktail tomatoes
  • 30 g Parmesan
  • 3 tbsp balsamic vinegar
  • ½ tsp honey or sugar
  • salt and pepper
  • 5 tbsp olive oil

Instructions

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

Roast the pine nuts in a dry pan until golden brown, then let cool on a plate. Sort the arugula, wash it, drain it, and slice any larger leaves in half. Wash the cherry tomatoes and halve or quarter them. Grate the Parmesan cheese. Mix the vinegar with honey or sugar, salt, and pepper. Whisk in the oil. Arrange the arugula on a platter and scatter the tomatoes on top. Drizzle with the salad dressing and sprinkle with the pine nuts and Parmesan cheese.

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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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