Portions / number of persons: 4
Preparation time: 30 minutes
Cooking time: 5 minutes
Category: Salads, Light
-2 Arugula bundles
-200 GR of Parmesan cheese. In a piece
-4 cocktail tomatoes
-For the vinaigrette:
-250 ml of olive oil.
-1 teaspoon of mustard.
-2 DL balsamic vinegar.
-1 teaspoon of honey
-Salt and freshly ground black pepper
Wash and dry the arugula leaves.
If you have got a manual centrifuge of lettuce it is best you let it completely dry with her. With potato peeler, make thin slices of Parmesan. Place the slices over the leaves of Arugula.
To make the vinaigrette:
Put the vinegar with the mustard and honey balsamic, add the olive oil little by little and emulsify with the mixer. Drizzle all over and garnish with tomato.