Arugula, Pine Nut and Parmesan Salad

Yield:	4 Servings
Categories:	Italian, Salads

1/2	c	Pine nuts
3	oz	Arugula -- stemmed and
		Washed
2	oz	Parmigiano-reggiano cheese
1	tb	Red wine vinegar
		Freshly ground black pepper
2	tb	Extra virgin olive oil
		Fine sea salt to taste
1		Preheat the oven to 350F.

Advertisement