This simple salad is not only a beautiful display of vibrant colors, but an array of vibrant tastes as well. Baby arugula leaves tossed with buttery pine nuts, tart pomegranate arils, and salty shavings of pecorino cheese. All made even more delicious with a drizzle of deeply flavored balsamic vinaigrette. A wonderful side salad for any main course, or if tossed with slices of tender roasted chicken, a main course all its own.
(To view this recipe, click on the blue title of the blog post above*)
Arugula, Pine Nut, & Pomegranate Salad with Pecorino
Ingredients:
- 4 cups of baby arugula leaves
- ¼ cup toasted pine nuts
- ¼ cup pomegranate seeds
- Shaved pecorino cheese (shaved parmesan would also work well)
- For the vinaigrette:
- 2 Tablespoons aged balsamic vinegar
- 3 Tablespoon quality extra virgin olive oil
- Pinch of salt and pepper
Directions:
- Divide the arugula amongst four salad plates. Top each salad with pine nuts, pomegranate seeds, and a shaving of pecorino cheese.
- To make the vinaigrette, whisk the ingredients together until emulsified. Drizzle some of the vinaigrette over each salad before serving.
Tagged: Arugula, baby arugula, balsamic vinaigrette, pecorino cheese, pine nuts, pomegranate seeds, Salad, vegetarian
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