Rocket Salad
¼ cup pine nuts
½ small red onion
2 bunches rocket (arugula)
¼ cup balsamic vinaigrette
Parmesan cheese
Heat oven to 350 degrees.
Place pine nuts on a sheet pan and bake 4-6 minutes until just lightly toasted. Set aside to cool.
Thinly slice the red onion. In a bowl, toss rocket balsamic vinaigrette, pine nuts and onion. Divide salad among salad plates and top with fresh shavings of your favorite parmesan cheese. Serve with a slice of Pork and Apple Sausage en Croute.
Serves four to six.
Chef Bryan Panico, Medinah Country Club, Medinah
Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked.
If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.