Arugula and Endive Salad with Pine Nuts and Parmesan
- 3 tablespoons pine nuts
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper
- 2 Belgian endives, thinly sliced crosswise
- One 6-ounce bunch of arugula, thick stems discarded
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup Parmesan cheese shavings
- In a small skillet, toast the pine nuts over moderately low heat, shaking the skillet occasionally, until golden, about 4 minutes.
- Transfer the pine nuts to a plate to cool.
- In a large bowl, combine the olive oil with the lemon juice and season with salt and pepper.
- Add the endive, arugula, tomatoes, Parmesan cheese shavings and the toasted pine nuts and toss thoroughly.
- Serve right away.
pine nuts, extravirgin olive oil, lemon juice, salt, belgian endives, arugula, cherry, parmesan cheese shavings
Taken from www.foodandwine.com/recipes/arugula-and-endive-salad-with-pine-nuts-and-parmesan (may not work)