Rinse and pluck arugula and parsley. Cut cherry tomatoes in half. Place in a large enough bowl.
Mix the chopped shallots and kobi sugar, balsamic vinegar, cloves, salt and
Pepper and then stir in the olive oil, add to the lettuce and mix one more time. Top with the pine nuts toasted in a frying pan without fat.
At the table, finish the leaf salad with freshly grated Parmesan to taste.