Makes 6 servings
4 tablespoons nuts
(pine nuts, walnuts, or hazelnuts), coarsely chopped
3 tablespoons extra
virgin olive oil
1 tablespoon freshly
squeezed lemon juice
Sea salt and freshly
ground black pepper
1 6-ounce bunch
frisée, washed, dried, and torn into bite-size pieces
1 6-ounce bunch
arugula, thick stems removed and discarded
1 cup ripe cherry
tomatoes, halved
¼ cup shaved
Parmesan cheese, plus extra for garnish
Toast the nuts in a
small skillet over low heat, shaking the pan occasionally, until they are golden
and fragrant. Transfer the nuts to a bowl to cool. Set aside.
In a large bowl,
whisk together the olive oil and lemon juice and season with salt and pepper.
Add the greens, tomatoes, and cheese, tossing gently to coat. Divide among 6 chilled
salad plates. Top with the nuts and garnish with a shaving of Parmesan.
