Arugula and Parmesan Salad Serving Size - 4 Prepared By - Sheri Recipe Rating
			1 bunch arugula, washed and dried 4 tbsp. extra virgin olive oil 4 tsp. balsamic vinegar Salt and freshly ground pepper Freshly shaved Parmigiano-Reggiano cheese
			Cut off the arugula stems. Tear leave into bite-size pieces. In a large bowl, whisk together the oil, vinegar, and salt and pepper to taste. Add the argula and toss well. Put onto plates. With a vegetable peeler, shave cheese over salad. Serve immediately.