Arugula and Parmigiano-Reggiano Salad
  • Arugula
  • Bertozzi Parma Flakes
  • Salt and pepper
  • Extra virgin olive oil
  • Balsamic vinegar
  • 1 tsp grapeseed oil  
  • 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.