- 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.