Ingredients with Measurements:
- 6 cups mixed greens
- 1 cup chopped walnuts
- 1/2 cup grated Pecorino Toscana cheese
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Spread the chopped walnuts on a baking sheet and roast in the oven for 5-7 minutes, or until lightly browned and fragrant.
3. In a large bowl, combine the mixed greens, roasted walnuts, and grated Pecorino Toscana cheese.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
5. Drizzle the dressing over the salad and toss to coat evenly.
6. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 5-7 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 340
- Fat: 30g
- Carbohydrates: 11g
- Protein: 9g
- Fiber: 3g
Substitutions for ingredients:
- Mixed greens can be substituted with any other salad greens of your choice.
- Pecorino Toscana cheese can be substituted with Parmesan cheese or any other hard cheese.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced pears or apples for a sweet and crunchy twist.
- Substitute the walnuts with pecans or almonds.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Make sure to roast the walnuts before adding them to the salad to enhance their flavor.
- Use a good quality extra-virgin olive oil and balsamic vinegar for the dressing.
- Toss the salad just before serving to prevent the greens from wilting.
Storage instructions:
- This salad is best served fresh and should not be stored for more than a day.
Reheating instructions:
- This salad is not meant to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra grated cheese and chopped walnuts.
Garnishes:
- Extra grated cheese and chopped walnuts.
Pairings:
- This salad pairs well with a light white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- This salad can be served as a side dish to grilled meats or fish.
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
Food safety advice:
- Make sure to wash the salad greens thoroughly before using them.
Food history:
- Pecorino Toscana cheese is a traditional Italian cheese made from sheep's milk.
Flavor profiles:
- This salad has a nutty and salty flavor from the Pecorino Toscana cheese and roasted walnuts, balanced by the sweetness of the honey-balsamic dressing.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish to a main course.
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Region: Italian