- 1 cup freshly grated kefalograviera or pecorino cheese
- 3 cups baby arugula
- 1 green apple sliced
- Fresh lemon juice
- ½ cup toasted pine nuts
- Olive oil
Place freshly washed and dried arugula in service bowl, thinly slice the green apple and toss with a bit of fresh lemon juice to keep from browning and add to the arugula.
Lightly toast the pine nuts and add to the salad. Dress with olive oil, salt and lemon juice and top with fresh kefalograviera or pecorino cheese.