Arugula and Frisee Salad with Peas, Pistachios and Pecorino
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper
5 ounces baby arugula
1 large head frisée, chopped
1 tablespoon chopped mint
1 tablespoon chopped flat-leaf parsley
1 cup frozen baby peas, thawed
1/2 cup salted roasted pistachios, chopped
1 cup shaved Pecorino Romano cheese (3 ounces)
In a small bowl, whisk the lemon juice with the olive oil and season the dressing with salt and pepper.
In a large bowl, combine the arugula, frisée, mint, parsley and peas. Add the dressing and toss well. Add the pistachios and Pecorino, toss again and serve.