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Arugula salad with frisée, toasted pine nuts, pecorino cheese and citrus segments

Recipe by:Chef John Paolone
Café Firenze, Moorpark

Ingredients

  • 2 cups arugula
    1 cup frisée
    5 cherry tomatoes, cut in half
    1/4 cup pine nuts, toasted
    2 green onions, thinly sliced
    Zest and segments of 1 orange
    Zest and juice of 1 lemon
    Sea salt and cracked black pepper, to taste
    Olive oil, to taste
    Grated pecorino cheese, to taste

Directions

Place greens, tomatoes, pine nuts, green onion, zests, salt and pepper in a large bowl. Add a drizzle of olive oil and lemon juice. Toss well. Add more juice if you like an acidic bite or more oil if you prefer a smoother taste. Finish with cheese, orange segments and pepper.

Serves 2

Photo: © 2017 Tony Pinto

Califonia Bountiful