Arugula Pineapple Salad

Piavé cheese is not available, a good quality Parmesan can be used in its place.

Yield: 8

Ingredients

• 3 tablespoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 cup extra virgin olive oil
• salt and pepper
• water
• 4 cups washed arugula
• peeled fresh pineapple
• 1/3 cup pine nuts, lightly toasted
• 3 ounces Piavé cheese (an Italian cheese with the texture of Parmesan, but a lighter, fruity taste)

Directions

1. For dressing, whisk balsamic vinegar with mustard. Slowly pour in olive oil while whisking. Season to taste. If dressing seems thick, whisk in a tablespoon or 2 of water (this allows the dressing to coat the arugula without weighing them down).
2. To assemble the salad, arrange arugula on a platter. Remove core from pineapple and slice as thinly as possible (on a mandolin is best). Arrange pineapple over arugula. Slice red onion and arrange on salad. Sprinkle pine nuts over. With a vegetable peeler or cheese knife, pull curls or thin shards of Piavé over. Drizzle dressing over, season lightly and serve

Arugula Pineapple Salad