Green baby salad with speck and bufala cheese
Tempo di preparazione
Prepare the lettuce and rocket pesto: place 30g of Green Baby Salad, 30g of Rucola and a tuft of Basil Insal’Arte in the blender. chopped hazelnuts and the right amount of extra virgin olive oil, blend until creamy mixture, then season with salt and pepper. Transfer the pesto to a bowl, cover and let it rest in the fridge. For the vinaigrette: in a small bowl pour the right amount of extra virgin olive oil, add a few drops of lemon juice, salt and pepper, mix well and keep aside. Blanch the chive stalks, two minutes will suffice. This procedure serves to prevent the stems from breaking. From the buffalo cheese made 4 thin regular slices, fasten each slice with a stem of chives, so as to form a small cylinder. The remaining part of the cheese cut it into cubes. Spread the Insal’Arte Green Baby Salad with some cherry slices in each dish, place the buffalo cheese cylinder in the center and cover with speck slices to form a small basket. Place in the center a spoonful of pesto of Green Baby Salad and rocket Insal’Arte and over the cubes of buffalo cheese. Season the salad with the freshly prepared vinaigrette.
Fresh and summer, the recipe of “Daniela & Diocleziano“.