ARUGULA SALAD WITH PARMIGIANO REGGIANO

DIFFICULTY: 1

PREPARATION: 15 minutes

SERVINGS: 4

INGREDIENTS:

• 7 oz. (200 g) arugula
• 5 oz. (150 g) Parmigiano-Reggiano
• 3 1/2 tbsp. (50 ml) extra-virgin olive oil
• 1 tbsp. (15 ml) balsamic vinegar
• salt and pepper

INSTRUCTIONS:

1. In a small bowl, whisk together the balsamic vinegar, salt, pepper, and oil.
2. Thinly shave the Parmigiano-Reggiano with a vegetable peeler.
3. Arrange the arugula on individual plates and sprinkle with the cheese.
4. Drizzle with the dressing and serve.