Arugula Salad with Toasted Pine Nuts

1. 1
   prep · ~3 min

   Toast the pine nuts.

   1.Place a small dry skillet over medium-low heat.

   2.Add pine nuts and toast for 2-3 minutes, shaking the pan frequently.

   3.Remove from heat the moment they turn golden and fragrant — they burn fast.

   4.Transfer immediately to a cool plate so they stop cooking.

   TIPWatch the pine nuts closely after the first minute — they go from golden to burnt in seconds.
2. 2
   mix · ~1 min

   Make the lemon dressing.

   1.In a large salad bowl, whisk together lemon juice, honey, salt, and black pepper.

   2.Slowly drizzle in the olive oil while whisking until the dressing is emulsified and smooth.
3. 3
   mix · ~1 min

   Dress the arugula.

   1.Add the dried arugula to the bowl with the dressing.

   2.Toss gently with your hands or tongs until every leaf is lightly coated.

   3.Add most of the toasted pine nuts and shaved parmesan, then toss once more to distribute.

   TIPToss with a light hand — heavy mixing bruises the delicate arugula leaves.
4. 4
   assemble · ~1 min

   Plate and finish the salad.

   1.Divide the dressed salad among serving plates or transfer to a large platter.

   2.Scatter the remaining toasted pine nuts over the top.

   3.Finish with a few extra shavings of parmesan and one more crack of black pepper.
5. 5
   serve

   Serve immediately while the arugula is fresh and crisp.

   TIPDress only what you plan to serve right away — the leaves wilt quickly once dressed.

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