Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This recipe highlights arugula.
2 bunches arugula, washed well, large stems removed
1/4 cup pine nuts, toasted
1/4 cup Parmesan cheese, shaved
Salt and pepper
2 tablespoons olive oil
1 tablespoon wine vinegar or balsamic vinegar
Tear arugula into bite-sized pieces, toss all ingredients together and serve.
Nourish Tip: Use a potato peeler to shave from a block of Parmesan cheese.
Nourish Tip: Pine nuts can be expensive, so try using sunflower seeds in their place.