Ingredients
- 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
Description
Food & Wine
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