Arugula Salad with Pomelo, Pine Nuts and Parmesan
A peppery arugula salad topped with toasted pine nuts, shaved parmesan and pomelo segments.
Servings: 2
Ingredients
- 3 oz arugula about 1/2 package
- 1/4 cup pine nuts
- 1 pomelo segmented into bite-sized pieces
- 1 oz shredded parmesan more or less to taste
- 3 tbsp olive oil
- 1/2 lemon - juice
- salt
- pepper
Instructions
- Preheat oven to 350°F.
- Scatter pine nuts in an even layer on a baking sheet. Toast in the oven until golden brown and fragrant, about 10-15 minutes. Keep an eye on them so they don’t burn.
- Segment the pomelo, you’re aiming for bite-sized pieces.
- To assemble the salad, arrange the arugula on a serving dish. Top with the segmented pomelo, toasted pine nuts and lots of shredded parmesan over the top.
- Drizzle with olive oil, a squeeze of fresh lemon juice and season with salt and fresh pepper.
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