Ingredients
-125 g of bennet salad
-4 radishes
-4 walnuts
-4 small mushrooms
-2 spoons of extravirgin olive oil
-1 spoon of apple vinegar
-freshly ground black pepper
-Sugar and Salt
-40 g of Asiago cheese
-40 g of Leerdammer cheese
-40 g of Gorgonzola cheese
Preparation
-Wash the salad, dry it and lay it onto serving dishes.
-Wash the radishes, remove the edges and slice them finely.
-Shell the walnuts.
-Clean the mushrooms and slice them.
-Lay down the vegetables onto the salad.
-In a small bowl mix the oil, vinegar, a little pepper and a pinch of sugar. Season the salad, and add a pinch of salt.
-Cut the Asiago cheese into small cubes, the Leerdhammer into small strips and the gorgonzola cheeese into small chuncks. Lay the cheese onto the salad.
-Serve with small triangles of toasted bread.

Barbara Farinelli – www.lospicchiodaglio.it