Nonno's rocket salad

Ingredients for 4 servings:

• 150 g arugula
• 1 small apple
• 30 g pine nuts
• 50 g Pecorino
• some lemon juice
• Water
• 1 tsp, heaped mustard
• 3 tbsp balsamic vinegar, light
• 3 tbsp olive oil (lemon olive oil)
• e.g. meat broth
• some honey
• Salt
• Black pepper, freshly ground
• e.g. chili flakes

Instructions

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

with pecorino and apple

Wash the arugula, spin dry, and sort. Remove thicker stems and tear larger leaves into smaller pieces. Wash the apple. Dilute the lemon juice with water. Use a cucumber slicer to slice the apple into thin slices, leaving the skin on. Cut the apple slices into small squares and place them in the lemon water to prevent them from browning. Roast the pine nuts in a pan without fat and let them cool on a small plate. Grate the pecorino cheese into thin slices. In a mixing bowl, blend the mustard, balsamic vinegar, lemon olive oil, honey, salt, pepper, and chili flakes with an immersion blender until smooth. Add more meat broth if desired, and season to taste. Pour the apple slices into a sieve and let them drain. Mix the arugula salad with the dressing, carefully fold in the diced apple and pecorino, and finally sprinkle the toasted pine nuts on top. Serve with fresh ciabatta and a glass of white wine.