- 4 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- 4 big handfuls of wild rocket leaves (rinsed and dried)
- 1/2 punnet of cherry tomatoes (halved)
- 40g of pine nuts
- Shaved parmesan cheese
- Salt and pepper to taste
Toast the pine nuts on a low heat until they’re browned and then let it cool.
Combine the olive oil, vinegar, salt and pepper in a jar with a lid. Replace the lid, and then shake to combine the ingredients.
Place all the other ingredients in a bowl and toss them together with the dressing. Sprinkle on the pine nuts and shaved parmesan.
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