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Arugula Pineapple Salad

If Piavé cheese is not available, a good quality Parmesan can be used in its place.


  • 3 tbsp balsamic vinegar

  • 1/2 tsp Dijon mustard

  • 1/2 cup extra virgin olive oil

  • salt and pepper

  • water

  • 4 cups washed arugula

  • peeled fresh pineapple

  • 1/3 cup pine nuts, lightly toasted

  • 3 ounces Piavé cheese (an Italian cheese with the texture of Parmesan, but a lighter, fruity taste)


  • 1.

    For dressing, whisk balsamic vinegar with mustard. Slowly pour in olive oil while whisking. Season to taste. If dressing seems thick, whisk in a tablespoon or 2 of water (this allows the dressing to coat the arugula without weighing them down).

  • 2.

    To assemble the salad, arrange arugula on a platter. Remove core from pineapple and slice as thinly as possible (on a mandolin is best). Arrange pineapple over arugula. Slice red onion and arrange on salad. Sprinkle pine nuts over. With a vegetable peeler or cheese knife, pull curls or thin shards of Piavé over. Drizzle dressing over, season lightly and serve.

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