Arugula Salad with Parmesan Cheese and Walnut-Olive Dressing
Servings: 4 servings
Ingredients
- 30 gr walnut halves
- 2 bunches arugula (rocket), rinsed, dried, and heavy stems removed
- 180 ml walnut-olive vinaigrette
- 1 ounce (30 g) Parmesan cheese, in thin shavings
- 12 to 16 sweet-and-sour shallots optional
Instructions
- Toast the walnuts in a toaster oven or by tossing them in a dry skillet over medium heat.
- Place the arugula in a large bowl and toss with the vinaigrette dressing. Divide the arugula among 4 plates.
- Top each portion with some shaved Parmesan and a scattering of walnuts.
- Garnish each plate, if desired, with 3 to 4 sweet and sour shallots.