Traditional northern Italian dish
sent by members Grace Chen and Giancarlo Scalzi, who remind us that salad
is best AFTER a meal as a palate cleanser and appetite suppressant.
Arugula leaves, any thick stems removed
Toss with good virgin olive oil with a tiny splash of lemon juice
(G.C. and G.S. suggest green lemon olive oil from Olive and Co.)
Salt and freshly ground pepper, to taste
Sprinkle with toasted pine nuts and shavings of pecorino cheese