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Arugula Salad with Parmesan Cheese and Walnut-Olive Dressing

Prep Time10 mins
Course: Appetizer
Servings: 4 servings


  • 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


  • 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.