Salad with Roccolo
Ingredients:
- 200 g Roccolo Valtaleggio cheese
- 200 g mixed salad greens (such as arugula, lamb’s lettuce, burnet, sorrel, chervil, dandelion)
- 8 green olives
- 8 walnuts
- 8 almonds
- 6 sun-dried tomatoes
- 4 tablespoons extra virgin olive oil
- Salt, to taste
Preparation:
Start by washing the salad greens thoroughly and drying them well. Shell the walnuts using a nutcracker and break them into smaller pieces. Pit the olives. Slice the sun-dried tomatoes into strips, removing any tough stem ends. Cut the Roccolo Valtaleggio into small cubes. Now it’s time to assemble the salad. In a large bowl, place the salad greens first, followed by the sun-dried tomatoes, then add the walnuts and almonds. Finish with the olives and the cubed cheese. Dress the salad with extra virgin olive oil and a pinch of salt. For a unique flavor, add a teaspoon of apple and pear mostarda brine. If you prefer a sweeter note, you can also add a teaspoon of balsamic vinegar.
