1/4 cup of olive oil 1 1/2 tablespoons of fresh lemon juice 1/2 teaspoon salt 1/8 teaspoon black pepper
8 oz organic arugula, washed, tough stems removed and leaves torn into bite-size pieces and chilled 1 small head of organic radicchio, 6 whole leaves removed and washed and chilled 1/4 cup raw pine nuts 1 basket of organic red and yellow cherry tomatoes, washed and halved lengthwise Pecorino Romano cheese
Method:
Whisk olive oil and lemon juice together in a medium bowl. Add salt and pepper and whisk until combined.
Toss arugula, pine nuts, and tomatoes in a medium bowl with vinaigrette. Place a whole radicchio leaf in the middle of a chilled salad plate. Place one serving of the tossed arugula salad in the center of the radicchio leaf. Shave pecorino romano cheese over the top of salad using a vegetable peeler to taste and serve.
Chef's note: Use as many organic ingredients as possible for optimum flavor and health benefits.
