Insalata Garga- Arugula Salad with Pine Nuts, Avocado, and Hearts of Palm

This delicious salad with its wonderful textures and exciting flavors is perfect for a summer evening. Easy to assemble, Insalata Garga is a welcome treat at the end of a long day. Enjoy this delectable salad with a loaf of crusty bread and perhaps a  nice glass of rosé. 

                                                            Insalata Garga
                                                Arugula Salad with Pine Nuts
                                                         and Hearts of Palm
                                                             Adapted from
                                                          Williams-Sonoma
                                                                    Florence

Ingredients:
6 cups tender arugula leaves
2 tomatoes cut into small chunks
1/3 cup pine nuts
4 stalks canned hearts of palm,
   cut on a slight diagonal
   into 1/2" slices
1 ripe avocado, pitted, peeled
   cut into thin slices
2-oz piece Parmigiano- Reggiano
    cheese, cut into thin shavings with
    a vegetable peeler

for dressing:
6 tablespoons of extra-virgin olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground pepper

1. In a salad bowl, toss together the arugula, tomatoes, pine nuts, hearts of palm, avocado and Parmigiano-Reggiano.

2. To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, and salt and pepper to taste. Pour over the salad and toss well. Serve at once.

Follow on twitter @AnneFretz and Instagram @AnneFretz