Name: Pecorino Cheese Salad / Insalata Pecorino
Ingredients: INGREDIENTSPreheat the oven to 325F.; 3 tablespoons extra-virgin olive oil; 1/4 pound Marzolino or other young Tuscan Pecorino cheese, grated; 1/4 pound aged Pecorino cheese, grated; 1/4 pound Swiss cheese, grated; 1/4 pound Taleggio cheese, cut into small pieces; 8 cured black olives, pitted and cut into thin rounds; 2 cups washed mixed salad greens including arugola, cut into thin strips; 2 tablespoons balsamic vinegar

Ingredients

INGREDIENTSPreheat the oven to 325F.
3 tablespoons extra-virgin olive oil
1/4 pound Marzolino or other young Tuscan Pecorino cheese, grated
1/4 pound aged Pecorino cheese, grated
1/4 pound Swiss cheese, grated
1/4 pound Taleggio cheese, cut into small pieces
8 cured black olives, pitted and cut into thin rounds
2 cups washed mixed salad greens including arugola, cut into thin strips
2 tablespoons balsamic vinegar

Directions

DIRECTIONSBrush 1 tablespoon of the olive oil in an 11x 8-inch Pyrex or similar baking dish.
Mix the cheeses together in a bowl then transfer them to the baking dish. Sprinkle the olives over the cheese.
Cover the dish with foil and bake it about 5 minutes to allow the cheeses to melt. Remove the dish from the oven and keep warm.
Toss the salad greens with the remaining olive oil, salt, and vinegar in a bowl.
Transfer the greens to a serving platter. Carefully scoop the cheese mixture over the salad. Serve allowing each person to help themselves.

This recipe was featured on Season 13 - Episode 1320.