¼ cup pine nuts
½ small red onion
2 bunches rocket (arugula)
¼ cup balsamic vinaigrette
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, MedinahCopyright © 2014 Paddock Publications, Inc. All rights reserved.