1/2 lb. Parmigiano Reggiano, thinly sliced
1 roasted pepper cut lengthwise into strips
2 oz chopped green olives
1 cup diced hearts of palm or celery hearts
2 Tbsp Olio Carli Extra Virgin Olive Oil
1 Tbsp balsamic vinegar
salt, to taste
pepper, to taste
Combine all ingredients, toss and serve.
Serves 4 to 6 people.