arugula, asparagus, pinenuts and fresh basil salad | table&spoon

Ingredients

• 4 cups arugula (rocket), cleaned
• 1 handful basil, leaves only and cleaned, sliced in ribbons
• 1 bunch, about 1 cup, fresh asparagus, hard tips removed
• 1 tablespoon olive oil
• 1/2 shallot, thinly sliced
• 1 clove garlic, thinly sliced
• 1/3 cup pine nuts, lightly toasted
• dressing
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• juice of 1/2 lemon
• sea salt and black pepper, to taste
• to finish
• 1/4 cup shaved parmesan cheese
• 1/2 avocado, cubed or sliced
• 4 pieces thinly sliced prosciutto, torn apart