This refreshing salad recipe adds the smoky and crunchy flavor of pine nuts with the outstanding zestiness of lemon and white truffle oil. These exotic combinations form to create a salad that is rustic, wild but also pleasing to the palate!

2 8 oz. packages of wild arugula

2 tablespoons pine nuts, toasted

2 tablespoons olive oil

Juice of one lemon

White truffle oil, to taste

Salt and freshly ground black pepper, to taste

1/2 pound block Parmigianino-Reggiano cheese

1. Lightly toast the pine nuts in a small, heavy sauté pan over a medium-low fire. 

2. Wash the arugula and dry with paper towels.

3. Just before serving, dress the salad with the olive oil and lemon juice, season with the salt and pepper and drizzle with the truffle oil.

4. Scatter the pine nuts and shave Parmigianino-Reggiano on top with a vegetable peeler.

Serve immediately.

Recipe and picture used with permission from ehow.com.

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