Serves 4 to 6
This intriguing salad made with four cheeses melted over Gioni Lodovici’s greens picked from his country garden near Florence was so fabulous that I had a second helping. It is a perfect example of Iris’s ingenuity in the kitchen.
She uses two types of Pecorino cheese, one aged and one young, along with Taleggio, a square creamy cheese from Lombardy that is high in fat. If you cannot find Taleggio, use Fontina, and for the young Pecorino, you may substitute Provolone.
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