Arugula and Parmesan Salad

I really don’t like a lot of Arugula, and I do prefer this recipe with the substitution. But this combination of flavors is really tasty.

• 1 lb. baby arugula (may substitute small spinach leaves, plus 1/4 cup water cress for bite)
• 2 tablespoons fresh fennel leaves, finely chopped
• 2 chive blossoms, separated
• 4 oz shaved Parmesan cheese
• 2 tablespoons extra virgin olive oil
• 6 tablespoons hazelnut oil
• 2 tablespoons white balsamic vinegar

Mix arugula, chive blossoms and fennel in large bowl. Add 1/2 Parmesan cheese. Toss lightly, so as not to bruise leaves. Mix dressing and pour over greens. Top with remaining Parmesan cheese.

by Sandra Merrill