An explosion of freshness and Mediterranean aromas: the crispness of arugula, the sweetness of cherry tomatoes, the character of red onions, and the refined intensity of Parmigiano from Vacca Bianca Modenese. Toasted pine nuts and a citrusy dressing complete this salad, making it an unforgettable appetizer or side dish for true flavor 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 golden and fragrant. Let cool.
In a large bowl, combine the arugula, cherry tomatoes, onion, and shavings of Parmigiano Reggiano from Vacca Bianca Modenese.
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 toss to avoid damaging the leaves and the Parmigiano shavings. Finish with the toasted pine nuts and, if desired, a few more Parmigiano shavings for garnish.
To impress:
Alternative cream
Store in the refrigerator for up to 1 day, covered with cling film. Dress only at the time of serving to maintain freshness and crispness.
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 |
