Arugula Salad

Perfect as a side dish with dinner, or a light lunch.

Ingredients

2    bunches arugula

1    tablespoon balsamic vinegar

1    tablespoon red wine vinegar

5    tablespoons extra-virgin olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

¼ cup toasted pine nuts

Parmesan cheese

½ red onion, sliced (optional)

Preparation

1. Wash and spin dry the arugula. Reserve in salad bowl.

2. Make the vinaigrette by combining the vinegars and olive oil and whisking to emulsify. Season the greens with salt and pepper and toss gently with the vinaigrette.

4. Lightly toast pine nuts on a baking sheet in a 250 degree oven for 10 minutes. Watch closely. Add toasted pine nuts to greens.

5. Divide the salad among four plates. With your vegetable peeler, make long shavings of Parmesan and arrange on top of each salad. Add sliced onion, if desired. Drizzle a little balsamic vinegar over the cheese.

Serves 4

This recipe is reprinted with permission from The Harvest Eating Cookbook by Keith Snow, Running Press, 2009.