Arugula and Endive Salad with Pine Nuts and Parmesan


  1. 3 tablespoons pine nuts
  2. 2 tablespoons extra-virgin olive oil
  3. 1 tablespoon fresh lemon juice
  4. Salt and freshly ground pepper
  5. 2 Belgian endives, thinly sliced crosswise
  6. One 6-ounce bunch of arugula, thick stems discarded
  7. 1 cup cherry or grape tomatoes, halved
  8. 1/4 cup Parmesan cheese shavings


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