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Field Greens with Kalamata Olives and Shaved Pecorino Romano with Fig-Infused Balsamic Vinegar
Shave the pecorino with a sharp vegetable peeler or a cheese slicer (there are also hand-held graters designed to shave cheese). You’ll find fig-infused balsamic vinegar at specialty stores and some supermarkets. Or use regular balsamic — either way, this salad is simple and refreshingly good.
Ingredients
At a glance
Cuisine
Main Ingredient
Difficulty Level
Tidings Eats
Serves
4
Salad
1 bag field greens
Kalamata olives
Pecorino Romano, shaved into long ribbons
Dressing
3 tbsp fig-infused balsamic vinegar or regular balsamic vinegar
6 tbsp good quality olive oil
salt, to taste
Method/Steps
Divide greens among four salad plates. Top with olives and shaved pecorino. Spoon dressing over each plate.
Wine and Spirits Match
A Primitivo from Italy or a Californian Zin will do the trick.