For the Salad:
1 handful of Rucola salad
40 g of pine kernels
50 g of Parmigiano Reggiano cheese
For the condiment:
Extravirgin olive oil
Bianco (White) Condiment Mazzetti l’Originale
Wash the Rucola Salad and cut it.
Slice the artichokes and put them on the rucola salad that you already arranged on four dishes.
Add the pine kernels and the Parmigiano slices.
Season with salt, extravirgin olive oil and the Bianco (White) Condiment Mazzetti l’Originale.