Arugula-And-Frisée Salad With Peas, Pistachios And Pecorino

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2 tablespoons freshly squeezed lemon juice

1/3 cup extra-virgin olive oil

Salt and freshly ground pepper

5 ounces baby arugula

1 large head frisée, chopped

1 tablespoon chopped mint

1 tablespoon chopped flat-leaf parsley

1 cup frozen baby peas, thawed

1/2 cup salted roasted pistachios, chopped

1 cup shaved Pecorino Romano cheese (3 ounces)

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