Insalata Arugula E Pecorino Recipe

Combine and emulsify

In a small bowl or jar, add the dry white wine vinegar, fresh lemon juice, Dijon mustard, honey, minced garlic (if using), sea salt, and black pepper. Whisk briefly to dissolve the salt and honey.

Slowly stream in the extra-virgin olive oil while whisking continuously (or close the jar and shake vigorously) until the dressing is fully emulsified and slightly thickened. Taste and adjust seasoning — add more salt, a dash more vinegar, or a pinch of honey as needed.

Prepare salad components

If not already done, rinse the organic arugula thoroughly in cold water and spin or pat dry until crisp. If using cherry tomatoes, halve them. If using pine nuts, toast them in a dry skillet over medium heat for 2–3 minutes until fragrant and lightly golden — watch carefully to avoid burning.

Toss salad

Place the dried arugula in a large mixing bowl. Add about 3 tablespoons of the prepared vinaigrette and toss gently to coat. Start with less dressing — you can always add more to taste. Continue tossing until leaves are evenly coated but not drenched.

Assemble and finish

Transfer the dressed arugula to a serving bowl or individual plates. Scatter the halved cherry tomatoes (if using) over the greens, then shave or grate the Pecorino Romano evenly on top. Sprinkle the toasted pine nuts for crunch. If desired, drizzle an additional 1 teaspoon of olive oil and a small pinch of salt over the finished salad.

Serve immediately so the arugula stays crisp. Leftover vinaigrette can be refrigerated up to one week; shake well before using.