Arugula Pineapple Salad
Arugula Pineapple Salad
Get this quick and easy arugula pineapple salad recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Tossing
  • Preparation Time 10 minutes
  • Yield 4 servings
  • Dressing:
  • 3 tablespoons balsamic vinegar
  • ½ teaspoon Dijon mustard
  • ½ cup extra virgin olive oil
  • Salt and pepper
  • Water
  • 4 cups washed arugula
  • ¼ peeled fresh pineapple
  • ½ red onion
  • ⅓ cup pine nuts, lightly toasted
  • 85 grams Piavé cheese (an Italian cheese with the texture of Parmesan, but a lighter, fruity taste)
  1. For dressing, whisk balsamic vinegar with mustard. Slowly pour in olive oil while whisking. Season to taste
  2. If dressing seems thick, whisk in a tablespoon or 2 of water (this allows the dressing to coat the arugula without weighing them down)
  3. To assemble the salad, arrange arugula on a platter
  4. Remove core from pineapple and slice as thinly as possible (on a mandolin is best)
  5. Arrange pineapple over arugula. Slice red onion and arrange on salad. Sprinkle pine nuts over
  6. With a vegetable peeler or cheese knife, pull curls or thin shards of Piavé over
  7. Drizzle dressing over, season lightly and serve

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