Ingredients
1 lb arugula5 tablespoons pine nuts, raw, fresh as possible
1 large bulb of fennel, cleaned and cored
2 tablespoons lemon zest
Kosher salt, to taste
2 to 3 tablespoons extra virgin olive oil
4 to 5 ounces Parmigiano-Reggiano cheese, shaved
Description
Recipe For An Arugula Salad With Fennel, Pine Nuts With A Citrus And Olive Oil Vinaigrette, Recipes From GourmetSleuth
Gourmet Sleuth
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