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Arugula and shaved parmesan insalata


2 Large handfuls of baby arugula leaves
1 wedge of Parmesan cheese (for grating)
1 shallot, peeled and chopped
1 Tbl spoon The Mighty Olive Pinot Noir wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3 Tbl spoon The Mighty Olive Extra Virgin Olive Oil
1 Rustic Flatbread 
Brush each sheet of flatbread with a thin coat of olive oil.
Sprinkle with savory salt: TMO Hickory salt, TMO tuscany bread dipping blend or for a middle eastern flair use TMO zaatar & sea salt.
Bake in 350 degree oven or put on a low flame grill for 5 minutes until just golden brown.
Wash and dry arugula leaves.
With a vegetable peeler, shave Parmesan cheese into shards until you have a 1/4 cup or so.
in a small bowl, add the shallot, vinegar, salt, and pepper. Slowly whisk in the olive oil until blended well.
Gently toss the arugula just until the leaves are lightly coated. Place on a sheet of cooked flatbread. Top with shaved Parmesan cheese. Mangia!