1/4 cup pine nuts
1 large bunch arugula leaves, washed and torn into bite-size leaves
4 Tbsp olive oil
1 Tbsp balsamic vinegar
freshly ground pepper
1.Toast pine nuts on a cookie sheet at 350 F for 10 minutes.
2.Set aside to cool.
3.Combine arugula leaves and toasted pine nuts in a salad bowl.
4.Sprinkle on remaining ingredients and serve.