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Cicory salad with pecorino, walnuts and forest honey (with or without apples)

A recipe by Bistro Mediterraneo

Recipe for 4 people
Preparation time: 25 min
Cicory of Chioggia 2 pc
Pecorino romano 100 g
Walnuts 150 g
Forest honey 50 g
Apple cider vinegar
Olive oil
Apples 1 pc
- Remove the outer leaves, halve the head with the knife, cut out the stalk, and cut the rest into thin strips. Put the Pecorino on it, bake the walnuts for 3 minutes in the oven at 180°C. and sprinkle on the salad. Garnish with or without apple slices.
- Forest honey dressing: one tablespoon of apple cider vinegar, pinch of salt and pepper and 50 g of forest honey. Mix until the salt has dissolved, then vigorously add the olive oil with a whisk. Arrange in a small bowl, or mix it directly in the salad.
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