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