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Arugula Salad with Peas, Pine Nuts, and Ricotta Salata
Arugula Salad with Pine Nuts
Peas and Ricotta Salata
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Arugula Salad with Peas, Pine Nuts,

and Ricotta Salata

INGREDIENTS

Serves 4
  • 1 (5-ounce) clamshell baby arugula
  • 1 cup shelled fresh peas, blanched
  • 1/4 cup chopped fresh mint
  • 2 tablespoons white balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste
  • 1/4 cup toasted pine nuts
  • 1/4 cup shaved ricotta salata
Recipe by Anna Watson Carl

STEP  OF 

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DIRECTIONS SHOW STEP-BY-STEP

In a large bowl, combine the arugula, peas, and mint. In a small bowl whisk together the white balsamic vinegar and the olive oil until smooth. Season with salt and pepper to taste.

Toss the salad with the vinaigrette until lightly coated. Arrange the salad on a platter and scatter the ricotta shavings and pine nuts on top. Serve immediately.

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