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).
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