Mussel and Pine Nut Salad

Ingredients

• Frozen White Mushrooms 5 oz
• Frozen squid rings 0 oz
• Arugula 5 oz
• Melted Cheese 5 oz
• Marinated cherries 8 pieces
• Pistachios 0 oz
• Herbes de Provence 0 oz
• Olive Oil 0 fl oz
• Soy Sauce 0 fl oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

In a preheated skillet, sauté the mussels and squid rings.

Step 2

Cut the tomatoes and mozzarella into halves or quarters (I have mini cheese balls and cherry tomatoes, so if you have regular tomatoes and a large ball of mozzarella, cut them into medium cubes).

Step 3

In a separate bowl, mix together olive oil, soy sauce, and herbes de Provence. You can also create your own herb blend using basil, rosemary, marjoram, and any other herbs you enjoy.

Step 4

For easier eating, you can tear the arugula by hand or leave it whole.

Step 5

Mix all the ingredients and sprinkle with pine nuts. Serve with a dry white wine.