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4 from 3 votes

Roasted Salad of Spring Greens, Hazelnuts, Pecorino

Adapted from Food and Wine Magazine, roasted spring mix comes alive with hazelnuts, and melted pecorino cheese.
Course: Salad
Cuisine: American
Author: Angela Roberts, adapted from Food and Wine Magazine


  • 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


  • 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.