If you are using wild rocket, which has a more peppery flavour than the cultivated variety, you may prefer to add a little oak leaf lettuce to soften the flavour.
400g (14oz) rocket (arugula) leaves
6 tbsp Swiss vinaigrette
4 medium eggs
100g (3½oz) Parmesan, shaved into curls
Wash the rocket in cold water, drain and keep cool. Dress the rocket with the vinaigrette and divide between 4 plates.
Cook the mollet eggs (see Boiled eggs) and peel them. Cut the eggs in half lengthways and arrange on the rocket salad. Scatter on the Parmesan shavings and serve.