Rocket Salad with Parmesan

• 4 large handfuls of rocket
• 1 tablespoon red wine vinegar (or a mixture of sherry vinegar and red wine vinegar)
• Salt
• Fresh-ground black pepper
• 3 to 4 tablespoons extra-virgin olive oil
• Parmesan cheese or another hard grating cheese such as pecorino

1. Trim off any tough stems from: 4 large handfuls of rocket.
2. Wash and spin dry, then keep cool.
3. To make the vinaigrette, mix: 1 tablespoon red wine vinegar (or a mixture of sherry vinegar and red wine vinegar), Salt, Fresh-ground black pepper.
4. Whisk in: 3 to 4 tablespoons extra-virgin olive oil.
5. Start with the smaller amount of oil and taste the dressing with a leaf of the rocket.
6. Add more oil and salt to taste.
7. When ready to serve, toss the rocket with the vinaigrette.
8. With a sharp, sturdy vegetable peeler cut thin curls of: Parmesan cheese or another hard, grating cheese such as pecorino.
9. Scatter the cheese curls over the top of the salad and serve.
10. Toast 1/4 cup hazelnuts in a 350F oven until brown.
11. Rub the hot nuts in a kitchen towel to remove the skins.
12. Chop and toss with the rocket.
13. Pine nuts, walnuts, or pecans are delicious, too.
14. Peel and thinly slice 1 or 2 persimmons (see note, page 240) and tuck the slices in the rocket salad.

handfuls of rocket, red wine vinegar, salt, freshground black pepper, extravirgin olive oil, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/rocket-salad-with-parmesan-387123 (may not work)