Belgian endive, cheese and walnuts
Instructions
Shelled walnuts, place the walnuts in boiling water for a few minutes, then Peel and chop coarsely.
Peel the celery root and cut it into small pieces, sliced and diced salad cheese.
Gather it all in a bowl and season with olive oil, salt and pepper.
Stir gently.
Let stand for a few minutes before serving.
Accompanying wines: Terre Di Franciacorta Bianco DOC, Val D'arbia DOC, Gravina DOC.
Ingredients and dosing for 4 persons
- 2 heads of belgian salad (endive)
- 200 g of emmenthal cheese
- 16 nuts
- 2 ribs of celery
- Olive oil
- Salt
- Pepper