• 1 large bunch arugula
  •  TIBVRTINI Olive Oil, for drizzling
  •  Katz Sauvignon Blanc Vinegar, for drizzling
  •  Pepper to taste
  •  shaved Parmagiano


Arrange arugula on platter or in salad bowl. Toss with TIBVRTINI and wine vinegar, season with pepper, and garnish with shaved Parmagiano.

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