Rocket and parmesan salad (Rucola e parmigiano)

1. Wash the rocket in cold water and dry it thoroughly in a salad spinner or on a tea towel.

2. Halve the cherry tomatoes.

3. Shave the parmesan into thin flakes with a vegetable peeler.

4. In a small bowl, whisk the extra virgin olive oil with the balsamic vinegar, a pinch of salt and pepper.

5. Just before serving, toss the rocket and tomatoes with the dressing in a bowl.

6. Pile onto plates, scatter the parmesan shavings and toasted pine nuts on top and serve at once.

Tip: Dress it only at the very last moment, as rocket wilts quickly; it's the classic accompaniment to sliced grilled steak (tagliata).