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Basil – arugula – salad

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Ingredients for 4 servings:

  • 300 g arugula
  • 100 g basil
  • 60 g pine nuts
  • 3 tbsp Balsamic vinegar, dark
  • 3 tbsp white wine
  • 1 tbsp oil (pumpkin seed oil)
  • 5 tbsp oil (walnut oil)
  • 1 tsp honey
  • salt and pepper
  • Parmesan, in a piece

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Lightly toast the pine nuts in a pan and set aside. Wash the arugula, remove the tough stems, and drain. Tear the basil leaves into small pieces. Combine the balsamic vinegar, white wine, salt, and pepper. Mix the pumpkin seed oil and walnut oil well. Season with honey. Arrange the basil and arugula on a plate, drizzle with the dressing, and sprinkle with the pine nuts. Finally, shave a few strips of Parmesan cheese over the salad.

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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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