Makes 4 servings
Ingredients
6 cups arugula leaves, washed, dried and stemmed
1 cup walnut halves
One 4-ounce piece Parmigiano- Reggiano
1/4 cup extra virgin olive oil
Juice of 1 lemon
Salt and freshly ground pepper
Directions
Preheat the oven to 350 degrees. Place the walnut halves on a small baking sheet and bake for 15 minutes. Cool.
Place the arugula in a large salad bowl. Add the walnuts.
Roll the lemon on a cutting board (this will open up the juice sacs so the lemon yields more juice) and cut in half.
With a sharp paring knife or mandoline, shave the Parmigiano- Reggiano into the salad.
Toss the arugula with the olive oil. Place a strainer over the salad and squeeze the lemon into the salad. Season the salad with salt and pepper. Serve immediately.
