Put the buttermilk, vinegar and horseradish in a bowl. Add salt and pepper and mix well. Divide the arugula across the four plates in equal bunches and tie each one with a garlic chive. Grate over the pecorino and serve with the buttermilk dressing. You can also serve this with cabbage slaw, poached chicken and lots of other salads too.
Notes
Ik heb het idee dat de rucola in Australie er heel anders uitziet. Althans afgaande op de foto's. je eigen rucola in een bosje knopen is wellicht een beetje overkill