Parmigiano Reggiano, beetroot and pine nut salad
100 g beetroot (preferably baby), sliced
2 handfuls rocket leaves
50 g Parmigiano Reggiano, chunked
15 g toasted pine nuts
2 tbsp balsamic vinegar
½ tsp dark brown sugar
3 tbsp extra virgin olive oil
Salt and pepper
Whisk together the dressing ingredients and season to taste. Use less brown sugar if you have a good, thick, aged balsamic vinegar.
Arrange beetroot, rocket and pine nuts on serving plates and drizzle over plenty of dressing. Top with chunked Parmigiano Reggiano.