Ingredients
4 ounces pecorino cheese
2 medium bunches arugula, tough stems removed
4 teaspoons extra-virgin olive oil, plus more to taste
Coarse salt and freshly ground pepper
Preparation
Using a vegetable peeler, shave thin strips of pecorino cheese.
Arrange a large handful of arugula on four salad plates. Scatter pecorino shavings over arugula. Drizzle each salad with 1 teaspoon olive oil, sprinkle with salt and pepper, and serve.
