Directions

  1. Whisk oil and vinegar in a small bowl. Makes about 1/3 cup.
  2. Toast pine nuts in a small skillet over medium-low heat 3 minutes or until golden brown and fragrant, stirring frequently; transfer to plate to cool.
  3. Toss arugula and half the oil-vinegar mixture in a medium bowl.
  4. Arrange pineapple slices on a serving plate; drizzle with remaining oil-vinegar mixture. Top pineapple with arugula mixture; sprinkle with pine nuts.