Ingredients: 8 oz Piave Fresco (fresh Piave cheese) 8 oz raw spinach 2 hard-boiled eggs 1 red apple 1 tablespoon mustard 4 tablespoons extravirgin olive oil salt, pepper to taste Directions: Wash spinach removing whitered leaves. Dry and place in salad bowl. Sprinkle with lemon juice and toss with 2 tablespoons of oil. Let rest for 1/2 hour. Peel apple and cut into very thin slices. Cut the Piave Fresco into cubes the size of hazelnut. Mix well with the spanish then add a dressing made of remaining oil, mustard, salt and pepper. Toss salad, place on individual plates and garnish with rings of sliced hard-boiled eggs. Recommended Wine: Sauvignon - Veneto