Ingredients: 7oz of mature Pecorino Toscano 7oz wild salad greens or 4oz of lettuce 4oz of red radicchio 1.5oz white wine vinegar salt and pepper to taste Directions: Clean the wild salad greens and chop coarsely. Heat the vinegar slowly in a tall saucepan until half of it has evaporated. Add the wild salad greens, stirring with a wooden spoon for five minutes at most, leaving the remaining vinegar to evaporate. Arrange the wild salad greens in the centre of a plate and place the rindless thinly sliced Pecorino Toscano on the greens. Serve hot with Tuscan extra virgin olive oil.