1 bunch Valerian leaves
Cherry, Grape or Chopped Tomato
Parmesan, Asiago or Romano Cheese
Olive Oil, Balsamic Vinegar, Salt
Wash the leaves, dry in a single layer on paper towels. Remove all excess moisture.
Toss with tomato.
Coarsely grate cheese.
Toss with oil, vinegar and salt.
Plate the salad and sprinkle with Pignoli Nuts.Share to Print