Arugula and Endive Salad with Pine Nuts and Parmesan

1. 1

   In a small skillet, toast the pine nuts over moderately low heat, shaking the skillet occasionally, until golden, about 4 minutes.

2. 2

   Transfer the pine nuts to a plate to cool.

3. 3

   In a large bowl, combine the olive oil with the lemon juice and season with salt and pepper.

4. 4

   Add the endive, arugula, tomatoes, Parmesan cheese shavings and the toasted pine nuts and toss thoroughly.

5. 5

   Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.