In a small mixing bowl, combine 2 tablespoon Olive oil, 2 tablespoon Balsamic vinegar, juice of 1 Lemon and 1 pinch Sea salt and black pepper.
Put 120 g Rocket (arugula) and 2 Radishes into a large mixing bowl.
Pour over the dressing.
Add 50 g Pine nuts and 30 g Parmesan shavings.
Mix well and serve. Add more Parmesan to finish off (optional).
Notes
For extra flavour, you can toast the pine nuts. We didn't as we wanted this to be quick and easy. However toasting them in a dry pan for a couple of minutes does add a lovely extra crunch to them.
For the best flavour, freshly grate the Parmesan yourself.
If you like a kick of heat, you can finish the rocket salad off with a sprinkle of red chilli flakes.
Add the dressing right and the last minute to stop the salad from going soggy.
You might think this is vegetarian, but Parmesan isn't vegetarian. If you want this to be a vegetarian salad, then you will need to swap the Parmesan for another hard cheese that is suitable.