Arugula Salad with Parmesan, Pine Nuts, and Balsamic Vinaigrette Recipe
A fresh and peppery arugula salad featuring shaved Parmesan, toasted pine nuts, and a tangy balsamic vinaigrette. This light and flavorful salad makes a perfect starter or side dish, combining peppery greens with a balance of sweet and savory notes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Salad
- 6 cups loosely packed arugula
- ¼ cup freshly shaved Parmesan cheese
- ¼ cup pine nuts
Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- ½ small shallot, minced
- 1 tablespoon stone-ground mustard
- 2 teaspoons honey
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts for about 3-5 minutes, stirring frequently until golden and fragrant. Remove from heat and set aside to cool.
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, minced shallot, stone-ground mustard, honey, sea salt, and freshly cracked black pepper until the dressing is well emulsified and smooth.
- Assemble the Salad: Place the loosely packed arugula in a large salad bowl. Drizzle the dressing over the greens and toss gently to coat evenly without bruising the leaves.
- Add Toppings: Sprinkle the toasted pine nuts and freshly shaved Parmesan cheese over the salad. Give it a final light toss or leave the toppings on top for presentation.
- Serve Immediately: Serve the arugula salad immediately to enjoy the fresh flavors and crisp texture of the greens and toppings.
Notes
- Toast pine nuts carefully as they can burn quickly.
- Use freshly shaved Parmesan for best texture and flavor.
- Adjust honey to balance the acidity of the balsamic vinegar.
- Serve the salad right after tossing to keep arugula crisp.
- This salad pairs well with grilled meats or crusty bread.
