Asparagus Salad

Place the arugula, previously washed, in a bowl together with the whole dry tomatoes. Cut the asparagus into pieces of about 4 cm and add them to the bowl with some cubes of fresh cheese. In a separate bowl we make a simple vinaigrette with oil, vinegar and salt.

Finally, add the vinaigrette to the bowl of the salad together with a handful of pine nuts and mix everything with caution not to break the asparagus until the vinaigrette is impregnated throughout the mixture. We can serve it at the moment or reserve it in the fridge 10 minutes to serve it cooler.