1 sourdough baguette
1 tin cockles
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
4 oz arugula
Slice the baguette into medallions and toast.
Whisk together the vinegar and olive oil. Don't salt it until after you've added the cockles, as that may make it salty enough. Toss the cockles in the vinaigrette. Top each baguette round with arugula, then top with the cockles and dressing. Crack a bit of pepper over each.