Wild Arugula and Parmesan Salad
Recipe by Chef Stelios Filippou
Jump to recipeNo ratings yet
Log in to rate
Watch the recipe video
INGREDIENTS
- 50g wild baby arugula leaves
- 4-5 cherry tomatoes, halved
- 10g pine nuts, toasted
- 50g Parmesan cheese, finely grated
- ½ teaspoon salt
- A little black pepper
- 1 teaspoon honey
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
METHOD
- Place the Parmesan cheese in a pan and heat it until it forms a crispy crust.
- On a platter, arrange the wild arugula leaves, the cherry tomatoes, the pine nuts, and the crisped Parmesan.
- In a small bowl, combine the salt, pepper, honey, olive oil, and balsamic vinegar, and whisk well. Drizzle the dressing over the salad and serve.
