canned cod liver
peeled pine nuts
salt and pepper
Cut the cherry into quarters, sun-dried tomatoes into thin strips. Slice the parmesan.
Of canned drain the oil. Put the liver in a pan and fry over medium heat for about 5 minutes.
Place arugula, cod liver, cherry tomatoes and sun-dried tomatoes on a plate. Sprinkle with cheese and pine nuts, salt and pepper. Pour balsamic vinegar.