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18 CHEESE AGE 18 MONTHS

RECIPE PARMIGIANO REGGIANO BEET AND PINE NUT SALAD

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Ingredients
  • Serves 4-6 
  • 3.5 oz beetroot (preferably baby), sliced
  • 2 handfuls rocket leaves
  • 3.5 tbsp Parmigiano Reggiano®, chunked
  • 1 tbsp toasted pine nuts
Dressing:
  • 2 tbsp balsamic vinegar
  • ½ tsp dark brown sugar
  • 3 tbsp extra virgin olive oil
  • Salt and pepper
PREPARATION

  • Whisk together the dressing ingredients and season to taste. Use less brown sugar if you have a good, thick, aged balsamic vinegar.

  • Arrange beetroot, rocket and pine nuts on serving plates and drizzle over plenty of dressing. Top with chunked Parmigiano Reggiano.

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