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 the White Modenese 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 golden and fragrant. Let cool.
In a large bowl, combine the arugula, cherry tomatoes, onion, and shavings of Parmigiano Reggiano from the White Modenese 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, mix gently to avoid damaging the leaves and the Parmigiano shavings. Finish with the toasted pine nuts and, if desired, a few more shavings of Parmigiano for decoration.
To amaze:
Alternative cream
In the refrigerator for a maximum of 1 day, covered with plastic wrap. Dress only at the time of serving to maintain freshness and crunchiness.
Italy, 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 |
