Using a piping bag, fill the verrines with the arugula mousse. Put a leaf of arugula on each one. There you are, your beet and arugula verrines are ready! read more ...

When I was vacationing a few years ago in Alsace, a region in northeastern France, I was surprised to see that many restaurants featured a savory tarte au fromage ... 3 cups arugula or butterhead ...

Add some arugula leaves and 2 slices of dried beef on top. Cured meat skewers : Put the mini mozzarella balls, some olive oil and chopped basil in a bowl. Mix well.