- 6 cups arugula
- 16 tiger prawn
- 2 Tbsp. O&V Red Bell Pepper fused Olive Oil
- 1 Tbsp. O&V Allioli
Sauté the tiger prawn in the olive oil and allioli. Mix the arugula with 2 or 3 tablespoons of
the Parmesan vinaigrette and divide evenly on plates. Place 4 tiger prawn on each salad and serve.
