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Salad with arugula, tomatoes and pine nuts

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Ingredients for 2 servings:

  • 125 g arugula
  • 125 g cocktail tomatoes
  • 40 g pine nuts
  • 3 tbsp balsamic vinegar, dark
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • some salt and pepper

Instructions

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

Sort the lettuce, wash, and spin dry. Wash the tomatoes, remove the stems, and halve or quarter them. Place both in a bowl and mix well. Toast the pine nuts in a pan without oil until browned. Mix the oil, balsamic vinegar, honey, lemon juice, salt, and pepper to make a dressing. Arrange the salad on plates, drizzle with the dressing, and scatter the pine nuts on top. Tip: Different-colored tomatoes are also a visual treat.

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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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