From My Carolina Kitchen

Vinaigrette:

1 ½ tablespoons black truffle oil

2 teaspoons Spanish sherry vinegar

Salad:

1 5-ounce box of arugula

¼ cup roasted salted sunflower seeds

¼ cup finely grated Parmesan cheese, grated freshly from a wedge of real Italian Parmigiano-Reggiano cheese

Freshly ground black pepper

Sea salt to taste

In a glass jar with a screw top lid, combine the truffle oil with the sherry vinegar and shake well to mix. Set the vinaigrette aside while you make the salad.

In a large bowl, combine the arugula, sunflower seeds, and Parmesan cheese and toss well. Drizzle with the vinaigrette and toss again to combine. Season the greens with freshly ground black pepper, then taste to see if the salad needs salt. If so, add sea salt to taste.

Cook's notes: For best results, grate the Parmesan cheese with a microplane grater to achieve a "snow-like" light and fluffy cheese.

Adapted slightly from You Can Trust a Skinny Cook by Allison Fishman