A delicious salad that contains all the scents and flavors of autumn. Perfect as a single dish for a quick lunch or as an appetizer for an autumn dinner.
10 walnuts
500 g of Belgian endive
2 pears
2 tablespoons Coppini Rocca de' Rossi balsamic vinegar
20 grapes
200 g of Parmigiano Reggiano from L'Agricoltore Gentiluomo - L'Americo Mastro Casaro
5 tablespoons of Terra Gentile Extra Virgin Olive Oil
fresh thyme
salt
pepper
Wash the chicory, slice it into thin rounds. Peel the pears, dice them and soak them in water and lemon juice, so that they do not turn black
Cut the Parmigiano Reggiano into flakes and halve the grapes, removing the seeds. Arrange the chicory in a large bowl, add the drained pear cubes, the grapes, the Parmigiano Reggiano flakes and finally the walnuts roughly chopped by hand. Season with salt, pepper and flavour with the fresh thyme leaves.
Season with Terra Gentile Extra Virgin Olive Oil and Rocca de' Rossi vinegar.
1. Lavate l’insalata belga, asciugatela e affettatela a rondelle sottili.
2. Sbucciate le pere, tagliatele a dadini e immergetele in acqua con succo di limone per evitare che anneriscano.
3. Tagliate il Parmigiano Reggiano a scaglie sottili.
4. Dividete a metà i chicchi d’uva ed eliminate i semi.
5. In una ciotola capiente, unite insalata belga, pere sgocciolate, uva, scaglie di Parmigiano e noci spezzettate a mano.
6. Condite con sale, pepe e foglioline di timo fresco.
7. Irrorate con l’Olio Extravergine di Oliva Terra Gentile e completate con l’Aceto Balsamico Rocca de’ Rossi. Mescolate delicatamente e servite subito.
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