Tomato, Arugula Salad
3 tablespoons olive oil
⅓ cup balsamic vinegar
Zest of a small lemon
2 cups arugula salad, washed and dried
1 ½ cup cherry tomatoes, halved
¼ cup parmigiano Reggiano
¼ cup pine nuts, roasted
In a medium bowl whisk together the olive oil and balsamic vinegar. Add the lemon zest.
Add the arugula salad and the halved cherry tomatoes to the dressing gently folding it with the dressing.
Place an equal amount of salad on salad plates. Top with the parmesan cheese shavings and roasted pine nuts.