Roasted Salad of Spring Greens, Hazelnuts, Pecorino
Adapted from Food and Wine Magazine, roasted spring mix comes alive with hazelnuts, and melted pecorino cheese.
Ingredients
- 1 bag of fresh spring mix about 6 cups
- 2 teaspoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 1 -2 ounces pecorino romano cheese
- 10 hazelnuts toasted, chopped
- drizzle of good balsamic vinegar
- Sea Salt
- Black pepper
- pomegranate arils optional
Instructions
- Mix olive oil into the greens with your hands. You will find you need very little when you do this. Toss with vinegar, salt pepper.
- Arrange on shallow baking dish. Place thin slices of pecorino cheese and chopped hazelnuts as much or as little as you like.
- Roast for 5-6 minutes at 400 degrees.