Instructions: 2. Spread the nuts loosely on a baking sheet. Toast until lightly browned, about 10 minutes. Check every few minutes to avoid burning the nuts. Remove from the oven and turn out onto a large plate to cool.

3. In a large shallow salad bowl, combine the arugula and toasted pine nuts.

Using a vegetable peeler, shave the Parmesan cheese into long thick strips directly into the bowl. Season the salad with fine sea salt and toss gently to
blend.

4. Drizzle 1 tablespoon vinegar over the salad and season with pepper, and toss to blend. Add just enough oil to very lightly coat the arugula, and toss
to blend. Serve immediately, arranging on large serving plates.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.