Ingredients:
1 bunch arugula, washed and dried
2 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
salt and pepper
1 ounce parmigiano-reggiano cheese
Directions:
Cut off the arugula stems.
Tear the leaves into bite sized pieces.
In a large bowl, whisk together the oil, vinegar, and salt and pepper to taste.
Add the arugula and toss well.
Pile the salad on two plates.
With a vegetable peeler, shave the cheese over the salad.
Servings: 2
Time preparation: 15 min.
Time total: 15 min.