Arugula and Parmigiano-Reggiano Salad
Ingredients
- Arugula
- Bertozzi Parma Flakes
- Salt and pepper
- Extra virgin olive oil
- Balsamic vinegar
- 1 tsp grapeseed oil
Preparation
- Make the vinaigrette by mixing the liquid ingredients (olive oil and vinegar to taste).
- Clean, wash and dry the arugula.
- Dress arugula with the vinaigrette and Bertozzi Parma Flakes.
- Sprinkle with salt and pepper and serve.
