Strawberry salad, arugula and parmesan

Ingredients

For 4 servings

• •400 g 400 g Strawberry jam
• •100 g 100 g Roquette
• •60 g 60 g Parmesan
• •30 g 30 g Pine sprocket bag
• •6 c. à soupe 6 tablespoons Tuna marinated with olive oil
• •2 c. à soupe 2 tablespoons Balsamic vinegar
• •1 c. à soupe 1 tbsp Honey
• •1 c. à café 1 Tbsp. Dijon Mustard

Method

1. 1.Preparation of dressing
2. 2.In a bowl, pour balsamic vinegar, Dijon mustard and honey. Drain carefully until you get a homogeneous mixture. Add the marinated tuna oil gradually while continuing to whisk to emulsify the dressing. Salt and pepper according to your taste.
3. 3.Preparation of ingredients
4. 4.Rinse the arugula gently to keep it cool. Cut the parmesan into chips using a vegetable peel or a sharp knife. If necessary, roast the pine nuts dry in a skillet for a few minutes to enhance their aroma, then book them.
5. 5.Assembling the salad
6. 6.Place the rocket at the bottom of a large bowl or spread it on the plates. Then add the strawberry jam in small spoonfuls, harmoniously. Sprinkle the parmesan chips and roasted pine nuts on the whole. Mix gently.
7. 7.Service
8. 8.Just before serving, table the salad with the prepared dressing. Mix gently to coat all ingredients well, making sure you do not crush the arugula or strawberry jam. Serve fresh and taste without delay to enjoy all the freshness.