VEGETARIAN | MEDITERRANEAN DIET
INGRIEDIENTS:
- 4oz baby arugula
- 2/3 cup shaved parmesan cheese
- ¼ cup pine nuts
- 1 shallot, finely sliced
- 1/2 cup Panko breadcrumbs, toasted
- 1/3 cup Botticelli Chef Select Finishing Extra Virgin Olive Oil
- 1 lemon, juiced
- 1 jar Botticelli Traditional Pesto Sauce
- 2 tbsp. white vinegar
- 2 tsp. agave nectar
- Salt and pepper to taste
PREPARATION:
- Add the Finishing Extra Virgin Olive Oil, lemon juice, Traditional Pesto Sauce, white vinegar, agave nectar, salt and pepper to a blender and blend until smooth. Set the dressing aside while you build the salad.
- On a large serving dish, arrange the arugula first, then drizzle your desired amount of dressing over. Give it a quick toss to coat all of the arugula.
- Then top with the shaved parmesan, pine nuts, and the shallot. Lastly top with the panko breadcrumbs and if desired another drizzle of dressing. Serve with your favorite protein or on its own and enjoy!