Pineapple Carpaccio

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons white balsamic vinegar
• ¼ cup pine nuts
• 1 cup DOLE^® Arugula
• ½ small DOLE^® Pineapple, peeled, quartered, cored and very thinly sliced crosswise

Directions

1. Whisk oil and vinegar in a small bowl. Makes about 1/3 cup.
2. Toast pine nuts in a small skillet over medium-low heat 3 minutes or until golden brown and fragrant, stirring frequently; transfer to plate to cool.
3. Toss arugula and half the oil-vinegar mixture in a medium bowl.
4. Arrange pineapple slices on a serving plate; drizzle with remaining oil-vinegar mixture. Top pineapple with arugula mixture; sprinkle with pine nuts.