Tomato, Arugula (Rocket) & Parmesan Salad - cooking recipe

Ingredients

8 ounces baby greens
1 bunch arugula, trimmed
10 ounces grape tomatoes, each cut lengthwise in half
1/2 cup pine nuts, toasted
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
3 ounces parmesan cheese, shaved with a vegetable peeler
salt and pepper

Preparation

Place salad greens and arugula in serving bowl; add tomatoes and pine nuts; toss well.
In small bowl, mix together oil, vinegar, salt and pepper.
Pour over salad and toss well.
Scatter Parmesan shavings on top to serve.