Arugula Salad with Sabatino Tartufi Lemon Oil

Serves 4, as an appetizer


2 tablespoons Sabatino Tartufi Lemon Oil
3 ounces fresh arugula
1/8 teaspoon salt
1 ounce thinly sliced parmesan
½ green apple, thinly sliced
1 lemon wedge, optional


In a large bowl, whisk together the lemon olive oil, salt, and optional fresh lemon juice. Add the arugula, and toss to coat. Arrange the thinly sliced apples on the bottom of each plate, and top with the arugula. With a very sharp knife or a vegetable peeler, shave the parmesan into large shavings and arrange them on the arugula.

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