Recipe of Chianti Kitchen, the Tuscan
School of Cooking

Ingredients:
4 bunches fresh mixed salad greens
50g (2oz) medium aged pecorino cheese,
sliced very finely
12 whole fresh walnuts, shelled
8 tablespoons extra virgin olive oil
Salt and pepper

Download pdf of the recipe

Preparation:
Place a salad bunch in the middle of a
plate, keeping the heap nice and
orderly. Then place finely sliced
pecorino on the top and around the
centre of the heap. Distribute evenly
shelled walnuts. Sprinkle generously
with olive oil, and season with salt and
pepper. Serve.

Makes 4 servings