Fresh baby herb salad with toasted pine nuts and shaved pecorino and Hazelnut balsamic dressing

Type:

Categories:

Salads

Serves:

About the Recipe:

That combo of hazelnut oil and balsamic- just a magic touch to any simple salad. This salad is all about fresh soft herbs, play with what you got, and also have fun with an alternative seed or nut, cheese or vegan alternative. Just don’t change the dressing.

Ingredients:

1 bunch purple basil

1 bunch of dill, picked loosely

1 bunch of Greek basil, picked loosely

1 bunch sorrel

1 cup baby coriander

1 cup red amaranth

1 small head of Red oak leaf

1 large bunch of mache lettuce, or about two cups

2 cups Pecorino (shaved with a vegetable peeler)

7.8 tbsp Toasted pine nuts

*all herbs are optional as long as you are using soft herbs here

Dressing:

Hazelnut oil

1 lemon

1 tbsp honey

Salt to taste

2 tbsp balsamic

On medium heat in a frying pan, gently toast your pine nuts and set aside to cool.

Whisk together your dressing and set aside.

Shave your pecorino and set aside. In a large mixing bowl, add all of your leaves and herbs and mix well.

In layers add in the nuts and cheese so it is well distributed.

Add dressing only when ready to eat. Keep chilled until ready to serve.