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Arugula salad with frisée, toasted pine nuts, pecorino cheese and citrus segments

Recipe by:Chef John Paolone
Café Firenze, Moorpark


  • 2 cups arugula
    1 cup frisée
    5 cherry tomatoes, cut in half
    1/4 cup pine nuts, toasted
    2 green onions, thinly sliced
    Zest and segments of 1 orange
    Zest and juice of 1 lemon
    Sea salt and cracked black pepper, to taste
    Olive oil, to taste
    Grated pecorino cheese, to taste


Place greens, tomatoes, pine nuts, green onion, zests, salt and pepper in a large bowl. Add a drizzle of olive oil and lemon juice. Toss well. Add more juice if you like an acidic bite or more oil if you prefer a smoother taste. Finish with cheese, orange segments and pepper.

Serves 2

Photo: © 2017 Tony Pinto

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