An explosion of freshness and Mediterranean aromas: the crunchiness of arugula, the sweetness of cherry tomatoes, the character of red onions, and the refined intensity of Parmigiano from Modenese White Cow. Toasted pine nuts and a citrusy dressing complete this salad, making it an unforgettable appetizer or side dish for true taste lovers.
Wash the arugula and gently dry it. Cut the cherry tomatoes in half. Thinly slice the red onion.
In a non-stick pan, toast the pine nuts over medium heat for 2-3 minutes, stirring often, until they are golden and fragrant. Let cool.
In a large bowl, combine the arugula, cherry tomatoes, onion, and shavings of Parmigiano Reggiano from Modenese White Cow.
In a small bowl, emulsify the extra virgin olive oil with the white balsamic cream, salt, and pepper.
Pour the dressing over the salad, gently mix to avoid damaging the leaves and Parmigiano shavings. Finish with the toasted pine nuts and, if desired, a few more shavings of Parmigiano for decoration.
To impress:
Alternative cream
In the refrigerator for up to 1 day, covered with plastic wrap. Dress only at the moment of serving to maintain freshness and crunchiness.
Italia, Emilia Romagna
| Energy (kcal) | 158.16 |
| Carbohydrates (g) | 2.5 |
| of which Sugars (g) | 2.49 |
| Fat (g) | 12.62 |
| of which Saturates (g) | 4.31 |
| Protein (g) | 8.29 |
| Fiber (g) | 0.96 |
| Sale (g) | 0.11 |
