INGREDIENTS
4
small bunches arugula, washed and dried.
4
small ripe tomatoes
4
stalks hearts of palm (available in cans, packed in water)
2
medium avocados
juice of 1 lemon
salt
1/4 cup
extra-virgin olive oil
1/4 lb
piece of fresh Parmigiano Reggiano (or shaved fresh Parmigiano-Reggiano )
1 oz
pine nuts