8 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, quatered
1/4 cup pine nuts
2 tablespoons olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1 large avocado – peeled, pitted and sliced (opt.)
In a plastic bowl, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and toss to mix.
Divide salad onto plates, and top with slices of avocado.