Summer salad with pecans and parmesan

Ingredients

• 300 g mixed leafy salad (e.g., arugula, field spinach, frisée, radicchio)
• 150 g peeled pecans
• 4 tbsp olive oil
• 2 tbsp white balsamic vinegar
• Salt
• Pepper (freshly ground)
• 70 g Parmesan

Instructions

1. 1.

   Wash the salad leaves, dry thoroughly, trim and clean. Toast the nuts in a dry pan until fragrant, remove and set aside.

2. 2.

   Mix the oil with the vinegar, season with salt and pepper, combine with the salad and toasted nuts, arrange on plates, and serve garnished with shaved parmesan.