Cod Liver on Rucola with Dried Tomatoes, Pine Nuts and Parmesan Cheese

4 persons

Ingredients:
1 tray of rucola leaves
2 tins of Officer Cod Liver
8 soft, sun-dried tomatoes or jarred tomatoes in oil
1/2 dl pine nuts
8 thin slices of parmesan cheese
4 tsp. dark balsamico vinegar
freshly ground black pepper

Drain the cod liver and tomatoes (if oiled) on a cloth, a piece of kitchen towelling or in a strainer. Rinse the rucola leaves and dry them slightly on a cloth. Roast the pine nuts on an unoiled frying pan and set aside to cool on a piece of kitchen towelling. Slice thin flakes of parmesan cheese with a conventional cheese slicer, a grater or a truffle slicer. Arrange the rucola leaves with cod liver, sun-dried tomatoes, pine nuts and parmesan cheese and drip with balsamic vinegar and freshly ground black pepper.

Serve with wonderful Italian bread, i.e. bread made from durum wheat!!!